Green Papaya Curry - South Indian Style

 

         This is an easy version of the Green papaya curry cooked in Andhra style. Steam them before hand to save time and then a bit of tempering and a sprinkle of sambar powder is all that takes to dish out this wonderful delicacy. You may also add some lime juice for a bit of a tang. Enjoy with steamed rice or as a side dish with roti,  paratha or curd rice. So check out the step by step pictorial recipe to prepare my version of this amazing dish. 

          There are many uses of green papaya. It can be used to make a curry (both dry and with gravy), made into a salad or simply have it boiled in a Bengali style with rice, mustard oil, salt, green chilies and coriander leaves. Here I prepared in an Andhra style, which can be enjoyed either with chapatis or as a side dish with curd-rice.

• 1 medium Green Papaya, chopped
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1/4 tsp. asafoetida 
• 1 sprig curry leaves
• 2 dry red chilies
• 1 tsp. urad dal (split black gram)
• 1 onion, sliced
• 4-5 garlic cloves, sliced
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. sambar powder
• 1 tsp. coriander leaves, chopped

             Steam the papaya for 8-10 minutes or till soft and keep aside. 

            Heat oil in a pan and temper with mustard seeds, red chilies, urad dal and chana dal. Sauté till the dals changes color.

            Add the onion, curry leaves, garlic, salt and turmeric powder. Sauté till light brown. 

           Now add the papaya and continue to sauté for 4-5 minutes on a low to medium flame.  

           When done, sprinkle the sambar powder and give it a stir. 

          Garnish with chopped coriander leaves and serve with steamed rice or as a side dish with roti or paratha. It also goes well as an accompaniment with curd rice. 

       Steam the papaya for 8-10 minutes or till soft & keep aside.

Heat oil in a pan & temper with mustard seeds, red chilies, urad dal & chana dal. Sauté till the dals changes color. 

                 Add the onion, curry leaves, garlic, 

                   salt & turmeric powder. 

                 Sauté for 2-3 minutes till they turn light brown.

Now add the papaya & continue to sauté for 4-5 minutes on a low to medium flame.  

          When done, sprinkle the sambar powder & give it a stir. 

Garnish with coriander leaves & serve with steamed rice or as a side dish with roti or paratha. 

            It also goes well as an accompaniment with curd rice. 

Baby Corn Pulao (South Indian style)

 

            This pressure cooker method of preparing Baby Corn pulao is absolutely a no-fuss recipe. It can be dished out in a jiffy on those days, when one doesn't feel like preparing a full course meal. 

            This one-pot comfort food goes well on its own or with some pickle or papad as accompaniment. You just don't need anything else. It is just perfect when you are craving for something simple. You can always replace baby corn with sweet corn as per your choice.

          This pulao requires basic ingredients available in your kitchen, nothing fancy. It is mildly flavored with sambar powder for a South Indian touch. This quick recipe is ideal for brunch, lunch, a lunch box meal or a picnic meal. So do give it a try by following a quick step by step pictorial recipe to prepare it.

• 8-10 baby corns, chopped into 1" pieces
• 1/2 cup Basmati rice, soaked for 30 minutes
• 2 tbsp. oil
• 1tbsp. ghee
• 1 dry red chili
• 1/2 tsp. mustard seeds
• 1 onion, sliced
• 1" ginger, sliced
• 2-3 garlic, sliced
• 2 green chilies, sliced
• 1 sprig curry leaves
• salt to taste
• 1 tsp. sambar powder
• 1 cup lukewarm water
• coriander leaves to garnish

          Heat oil and ghee in a pressure cooker. Temper it with red chili and mustard seeds. Allow it to crackle.

          Add the onion, ginger, garlic, green chilies and curry leaves. Sauté till light brown. 

          Add the baby corn and stir fry for a minute. 

          Then add the sambar powder and give it a toss.

          Time to add the soaked rice. Sauté for a minute.

          Add water and salt. Give it a mix and pressure cook for 2 whistles. 

          After 10 minutes, open the lid and fluff it up a little. 

          Garnish with coriander leaves and serve hot as it is or accompanied with pickle or papad.

                  Heat oil & ghee in a pressure cooker. Temper it with red chili & mustard 

                  seeds. Allow it to crackle.

                 Add onion, ginger, garlic, green chilies & curry leaves. Sauté till light brown. 

                                  Add the baby corn and stir fry for a minute. 

                                  Then add the sambar powder and give it a toss.

                                  Time to add the soaked rice. Sauté for a minute.

                             Add water & salt. Give it a mix & pressure cook for 2 whistles. 

                                  After 10 minutes, open the lid and fluff it up a little. 

                     Garnish with coriander leaves & serve hot as it is or accompanied with 

                     pickle or papad.

Hilsa Fish Curry - South Indian Fusion Style

          This recipe is so unique that you need to try atleast once to believe it. Hilsa - The most favourite fish among the Bengalis is usually prepared using mustard paste in a traditional manner. But how about giving it a new makeover and preparing it in a South Indian fusion style?

           Came across this amazing dish in one of the cookery shows and so decided to give it a try. It was just awesome and a total hit at my place. It was something different from the usual way of cooking and a total surprise package. This delicacy goes well with only plain steamed rice. So check the step by step pictorial recipe to prepare it. 

• 4-5 pieces of Hilsa Fish
• 2-3 tbsp. oil
• 2-3 dry red chilies
• 1 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1" ginger, chopped
• 2-3 garlic cloves, chopped
• 1-2 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp. red chili powder
• 2 green chilies, slit
• 2-3 tbsp. fresh grated coconut
• 2-3 tbsp. coriander leaves, chopped

          Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. 

          Heat oil in a pan and temper with dry red chilies and mustard seeds. After it stops spluttering, add the onion, ginger, garlic, asafoetida and curry leaves. Saute till light brown. 

          Add all the dry spices and give it a stir. Now add the marinated fish and green chilies. Cover and cook on a low flame for 4-5 minutes. Turn the fish halfway through.

          Add the fresh coconut and cook, covered for another 2 minutes. When done, switch off the flame and garnish with coriander leaves. Serve with plain steamed rice. 

                      Marinate fish with a pinch of salt & turmeric powder for 10 minutes. 

                      Heat oil & temper with dry red chilies and mustard seeds. 

                      After it stops spluttering, add onion, ginger, garlic, asafoetida & curry 
                       leaves. Saute till light brown. 

                       Add all the dry spices and give it a stir. 

                     Add marinated fish & green chilies. Cover & cook on low flame for 4-5 
                     minutes. Turn the fish halfway through.

                      Add the fresh coconut and cook, covered for another 2 minutes. 

When done, switch off flame and garnish with coriander leaves.

                                Serve with plain steamed rice. 

Beans & Roasted Chana Dal Stir Fry (Beans with roasted Bengal Gram)

          This is a simple and an easy homemade style beans curry, sauteed along with some roasted chana dal. The combination works extremely well. This is one healthy side dish that can be done in no time. It requires minimum of effort and serves as a perfect side dish with either rice or chapattis. 

          You can also replace the chana dal with fried moong dal and dish out a new version. I added some sambar powder for a South Indian flavour, but you may substitute it for garam masala too if preferred. Made into a roll, they can be a great lunch box meal too or a quick meal on the go. So check out the step by step pictorial recipe to prepare it.

• 300 gms. beans, cut into small pieces
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1/4 tsp. fenugreek seeds
• 1 tsp. split urad dal (black gram lentil)
• 1 tsp. raw rice
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1 tsp. garlic, chopped
• 2 green chilies, chopped
• 1-2 sprigs curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1/4 cup roasted chana dal
• 1 tsp. sambar / rasam powder
• 1 tsp. lime juice 
• 1/2 tsp. red chili flakes
• 1/2 cup fresh coriander leaves, chopped
• 1 tsp. fresh grated coconut and sliced fresh red chilies to garnish (opt)

          Steam / boil the beans till they turn soft and keep aside. Heat oil in a pan and temper with the mustard seeds. 

          After it stops spluttering, add the fenugreek seeds, urad dal and rice. Sauté till the dal changes colour.

          Add the onion, ginger, garlic, green chilies and curry leaves. Fry on a medium flame till light brown. 

          Now add the steamed beans, salt, turmeric powder and roasted chana dal. Mix everything well and continue to sauté for 1-2 minutes.

          When done, add the coriander leaves, sambar powder, lime juice and red chili flakes. Give it a toss and switch off the flame.

          Keep it covered for 2-3 minutes. Garnish with coconut and fresh red chilies and serve as a side dish with either rice or chapattis. 




Note - 
1.  If you are using normal chana dal, remember to first soak it for an hour,  half boil it and then use as required. Same goes with the moong dal too. 

                Heat oil & temper with mustard seeds. Then add fenugreek seeds, urad dal 
                and rice. Sauté till dal changes colour.

                   Add onion, ginger, garlic, green chilies & curry leaves. Fry on a medium
                   flame till light brown. 

                   Add steamed beans, salt, turmeric powder & fried chana dal. Mix well &
                   sauté for 1-2 minutes.

                   Add coriander leaves, sambar powder, lime juice & red chili flakes. Give it
                   a toss & switch off the flame.

Garnish with coconut & fresh red chilies & serve as a side dish with either 

                    rice or chapattis. 

Turnip (Shalgam) Stir Fry

          It is a well know fact that turnip has a lot of nutritional benefits as it is considered low in calories. The pungent smell may not be too inviting, but if prepared with a combination of various spices, it simply tastes delicious. So if you are a fan of this humble veggie, then do prepare this side dish, that I made into a South Indian style. 

          I added some sambar powder to enhance the flavour. You can substitute it with garam masala powder or kasur methi as per your preference. This simple stir fry can be had as a side dish with rice or chapattis. So check out the step by step pictorial recipe to prepare it.

• 2-3 medium size turnip, cubed
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1-2 sprig curry leaves
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• pinch of fenugreek seeds
• pinch of asafoetida
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp. red chili flakes
• 1 tsp. sambar powder
• 1 tsp. lime juice
• 2-3 tbsp. coriander leaves, chopped

          Pressure cook the turnip for one whistle and keep aside. Heat oil in a pan and temper with mustard seeds, cumin seeds, fenugreek seeds and asafoetida. Saute for a few seconds. 

          Add the onion, curry leaves and garlic. Fry till they turn light brown. Now add the turnip, salt, turmeric powder, coriander powder and chili flakes.

          Stir fry for 2-3 minutes. Add the coriander leaves, sambar powder and lime juice. Mix everything and saute for a minute. 

          Switch off the flame and transfer to a serving dish. Serve as a side dish with rice or chapattis.

                                  Cut turnip into cubes & pressure cook for one whistle.

                    Heat oil & temper with mustard seeds, cumin seeds, fenugreek seeds &
                    asafoetida. Sauté for a few seconds. 

                             Add onion, curry leaves & garlic. Fry till they turn light brown. 

                        Add turnip, salt, turmeric powder, coriander powder & chili flakes.

                    Sauté for 2-3 min. Add coriander leaves, sambar powder & lime juice.
                    Mix everything & sauté for a minute. 

                                  Serve as a side dish with rice or chapattis.