Asian Stir fry

This is a very good vegan cum healthy stir fry. I am not sure of the origin of this healthy dish. But we can easily get this Asian stir fry in many Thai restaurants and in malls.

I love this dish very much.

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Ingredients:

Extra firm Tofu - 1/2 of a block

Broccoli 1 bunch / 200 gm / 1/2 Lb

Capsicum - 1 

Garlic - 2 cloves

Olive / Sesame oil - 1 tbsp

Sauce:

Lemon - 1/2

Red chili flakes - 1/4 tsp (as per taste)

Brown sugar - 1 tsp

Salt - 1/4 tsp

Method:

Start 1 hour before serving.

Take the tofu out of the liquid filled pouch.

Halve the cube.

Cut the tofu into 1 inch size cubes.

Spread 2 or 3 kitchen paper towels (like a thick layer).

Arrange the tofu cubes and leave it for an hour.

This helps in draining most of the water from tofu, and this process will make the shallow frying easier.

We can skip this process too. But the tofu has a tendency to stick to the pan. The more the watery , the more the sticky. So drying over paper towels is a good idea. (I do without drying too , if I need something quick).

In the meantime, prepare the sauce.

In a bowl mix the lemon juice, sugar, salt, chili flakes.

Now cube the capsicum into bite size 1 or 2 inch size pieces.

Chop the broccoli into 2 inch size big pieces. 

Finely chop the garlic.

Heat 1 tbsp olive oil or sesame oil in a frying pan.

Add the chopped veggies and toss for 2 - 3 mins (no need to cook too much).

Just cook it tender crispy.

Take out and keep aside.

Wipe the pan using a paper towel. 

In the same pan add 1 tbsp oil.

Add the tofu , arrange it in a single layer. Cook at low heat. Cook 2 mins each side.

Add finely chopped garlic. Toss well (without breaking the tofu).

Add the prepared vegetables along with the prepared sauce.

Mix gently.

Asian stir fry salad is ready !

Serving size :

Makes 1 bowl of salad for 1 person. Serves as lunch or breakfast or dinner.

Or can be divided into 2 for 2 persons and can be served with some more foods.

I made this along with 2 chapatis and a cup of channa masala , which I make in batches and keep these curries frozen.

Double Chocolate chip M&M Cookies

 Double Chocolate chip M&M Cookies:

My all time favorite recipe.

Ingredients For 36 Cookies

Butter – 1 cup (2 stick)

White Sugar – ¾ cup

Brown Sugar – ¾ cup

Large Eggs – 2

Vanilla Extract – 2 Tsp

AP Flour (Maida) – 2 cups

Cocoa Powder – 2/3 cup

Baking Soda – ¾ tsp

Salt – ¼ tsp

Chocolate chips - 1 cup

M&M – 1 cup

 

Method:

Dry Ingredients:

Sift together All-purpose flour, Cocoa powder, salt, baking Soda.

Mix Butter and Sugars together.

Wet Ingredients:

In a mixing bowl add eggs, vanilla extract. 

Mix well.

Add the dry ingredients.

Mix together.

Add chocolate chips, M&M and mix well or top on cookies before baking.

Preheat oven for 10 minutes at 350 F.

Bake for 8 minutes. (or upto 10 minutes).

Take out.

Let cool for 10 minutes in the tray.

Then keep it in a wire rack and cool completely.

Store in an airtight container or enjoy immediately.

Makes 36 yummy cookies.

Conversion:

1 stick butter = 8 tbsp or 1/2 cup 

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டபுள் சாக்லேட் சிப் குக்கீஸ் 

வெண்ணெய் – 1 கப் (8 tbsp / 2 sticks)

சாதாரண வெள்ளை சீனி  – ¾ cup

பிரவுன் சுகர் – ¾ cup

முட்டை – 2

வெனிலா extract – 2 Tsp

(or வெனிலா எசென்ஸ் - 2 துளி)

மைதா – 2 cups

கோக்கோ பவுடர்  – 2/3 cup

பேக்கிங் சோடா – ¾ tsp

உப்பு – ¼ tsp

சாக்லேட் சிப்ஸ் - 1 கப் 

M & M மிட்டாய்கள் – 1 கப் 

Winter melon Mor Kuzhambu வெண்பூசணி / தடியங்காய் மோர் குழம்பு

In India vegetarian foods are less expensive and more common. Also the hot weather of India requires people to consume more vegetables. And hence there are a lot of curries in India.

Hubby and myself hail from the non vegetarian family groups, but our stomach loves vegetarian foods often. So does many people from there, wherever we live.

 One yummy curry among them is the more kulambu (buttermilk or yogurt based curd curry). It is a great alternative for the regular dal based sambars and tamarind based curries. 

In most houses we prepare only one curry each day, a vegetable or two along with rice and curd would be omnipresent.  But in economically forward families, it is a practice to prepare a variety of curries like sambar, dal, tamarind based vatral kulambu, more kulambu, curd, along with some vegetables, fries and of course rice too. This vast spread has to be prepared almost everyday for every lunch by the Indian women.  This practice is prevalent even now. Those curries should be prepared in smaller quantities , so that the family could finish it up within a day. Keeping leftovers in fridge is not well received in many Indian houses until today. (But I believe in meal preps, cooking some curries extra for next day lunch etc. But that's me. LOL ). Most hours of an Indian woman would be spent inside the kitchen, even if she is a working woman. That is the hardest part of the Indian culture in my view. But that is kind of changing nowadays, thanks to the education, refrigerator, microwave and empathy towards women.

In India , in most houses the men won't enter the kitchen. If lucky the woman would get help from a maid or some family ladies. Otherwise it is a one woman show and Indian women excel in this. I often tell my sister in law to have meal at her office canteen along with my brother, as I think she is working too much every day. 

Here is a more kulambu recipe I learned from my amma. This is a very easy curry which can be prepared effortlessly. I do this more kulambu more often:)  as my hubby always loves this more :) The traditional vegetable to go inside this curry is white pumpkin. I remember telling my mom , wow what a glossy mirror looking vegetable inside more kulambu ! Amma would say ' it is kannadi kaai ' ' the thadiyangai or the ven pooshani'

Mor or more in Tamil is buttermilk.  Kuzhambu / Kulambu - is generally a curry poured over rice or a sidedish for idli dosa.

Here is my youtube video on 'how to do more kulambu'? If you enjoy watching the the video kindly give it a thumbs-up and that will definitely make me feel happy. Also remember to click the subscribe button and all notification button. Thanks a million in advance !

 Ingredients:

Thick curd (Desi Yogurt) - 1 cup
Turmeric powder - 1/2 tsp
white pumpkin / winter melon - 200 gms
Ginger - 2 inch
green chilli - 2
Bengal gram / channa dhal - 1 tbsp
rice - 1 tbsp
salt - to taste
oil - 2 tsp
mustard - 1  tsp

Urid dal - 1 tsp
Dry red chilli - 2
curry leaves - 1 sprig

'

Method:
Start with Soaking dal and rice.

Soak channa dhal and rice for 30 minutes.

Remove skin off white pumpkin. Cut it into big chunks of 2 inch cubes.

Heat 2 cups of water in a cooking pan and add the white pumpkin pieces .Add turmeric and salt to it.

Close the lid and cook at medium heat for 10 mins.  Cook until it is transparent looking but stays in shape.

While the vegetable is cooking,

Grind ginger , green chillies , rice and channa dhal to a fine paste and keep aside.

 Add the masala paste to the cooked winter-melon and stir continuously at low heat for 5 mins or till the raw smell disappears. SWITCH OFF THE STOVE.

Beat the curd and add it to the cooked curry.

Add 2 cups of water (the curry should not be thick as curd. It is a buttermilk curry).

Heat oil in a pan.
Crackle some mustard seeds , add urid dal. As urid turns red , add chopped dry red chillies with curry leaves.  Add this tempering to the above.Garnish with chopped cilantro. 
Yummy Buttermilk curry is ready.

Serving Suggestions:
Serves 4 people. Serve over steamed rice.
Potato fry is a good side dish for More Kulambu. Senaikilangu or seppan kilangu  fries are also very good combo.

More Kulambu with potato varuval

 

Note:

In the grinding masala, adding coconut is a tradition in Tirunelveli and South of that area (definitely Kerala). 

If we have left over coconut chutney (1 cup),  we can easily prepare this curry without grinding the masala.

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தயிர்  - 1 கப் 

மஞ்சள் தூள்  - 1/2 தேக்கரண்டி 

வெண்பூசணி / தடியங்காய்  - 200 gms

இஞ்சி - 2  இன்ச் 

பச்சை மிளகாய்  - 2

கடலைப்பருப்பு - 1 மேஜைக்கரண்டி 

அரிசி - 1 மேஜைக்கரண்டி 

உப்பு  - to taste

எண்ணெய்  - 2 தேக்கரண்டி 

கடுகு - 1 தேக்கரண்டி 

உளுந்து - 1 தேக்கரண்டி 

காய்ந்த மிளகாய்  - 2

கறிவேப்பிலை - 1 கொத்து 

தண்ணீர்  - 2 கப் 

Vengaya bajji

A handy tea time snack recipe from my collection to you all.

Vengayam - Onion ; Bajji - usually some vegetable sliced , dipped in a besan batter and deep fried.

Varieties of Bajji as far as I know LOL 

Veg bajji  - Onion bajji, Vazhaikai plantain bajji, eggplant bajji, capsicum bajji, Cauliflower bajji, Potato bajji

Non veg bajji - Egg bajji, Fish bajji.

New varieties of  bajji - Paneer bajji, Bread bajji, Sweet bajji (?)

Kindly subscribe to my youtube channel for more yummy videos. Thank you ,

Ingredients (for 12 pieces) :

Red Onion - 2

Besan flour (kadalai mavu) - 3/4 cup

dosa batter - 2 tbsp

Rice flour - 2 tsp

salt - to taste (2 tsp)

red chilly powder - to taste (1 tsp)

hing (asafoetida)- 1/8 tsp

baking soda - 1/2 tsp

garlic - 2 pieces 

ajwain (omam) - 1/4 tsp

oil - to deep fry (200 ml)

Method:

Peel the onion. Slice it into thin (1/4 inch thick approx) round pieces, using a knife and cutting board. Carefully cut the onion, so that the concentric pieces remain intact.

Or we can slice it lengthwise too.

Grind the garlic and omam to a fine paste with 1 tsp water. Mix all the above (except oil) along with 1 cup water to a thick batter. Add more water if needed, but keep the batter like thick idly batter ,otherwise the bajjis will absorb more oil.

Heat oil in a wok. As it gets smoky hot, reduce flame and keep in medium flame.

Dip the onion slices in the batter and put it on the hot oil.  Do not clutter. Flip and fry both sides. Drain oil and take out.

Onion bajji / fritter is ready!

Serving suggestions:

Serve hot as snack along with hot coffee or tea during rainy / winter season.
Coconut chutney or tomato ketchup are good side dishes for these fries.

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வெங்காய பஜ்ஜி (12) :

வெங்காயம்  - 2
கடலை மாவு  - 3/4 cup
தோசை மாவு  - 2 tbsp
அரிசி மாவு  - 2 tsp
உப்பு  - தேவைக்கு  (2 tsp)
மிளகாய் தூள்  -தேவைக்கு  (1 tsp)
பெருங்காய தூள் - 1/8 tsp
பேக்கிங் சோடா - 1/2 tsp
பூண்டு - 2 pieces 
ஓமம்  - 1/4 tsp
கடலை எண்ணெய் -  பொறிக்க (200 ml)

Secrets of making soft Idli at any weather !

Step by step recipe 

Ingredients: (using grinder )

Idli rice - 5 cups

Pacharisi (raw rice or Basmati) - 1/2 cup

Aval (Poha) - 1/2 cup

Methi seed (venthayam) - 1.5 tbsp

Urid dal - 1 1/4 cup
Sea salt - 5 tsp

Method:
Soak idli rice, raw rice, methi together for 2-3 hours in normal weather. (over night soaking can be done for subzero winters).
Soak  urid dal for 1 1/2  hour (definitely not more than that).
First grind the urid dal using cold water to a fluffy fine texture.

While urid dal is soaking add aval (10 mins of soaking is enough for aval).
Grind the rice along with salt to a fine texture (or medium coarse texture).
In a large mixing bowl, mix all the batters together. Mix vigorously with hand , so that both mixes very well. Keep on mixing for at least 2 minutes.
Divide it into two or three portions and store separately. Fill the containers to 1/4 or 1/2 only, as the batter will rise during fermentation.
Keep in a warm place  and let it ferment for 8 hours or overnight.

In colder countries, heat oven to 200 F for 10 mins. SWITCH OFF. Then keep the batter inside for 12 hrs to ferment. Then take out the containers, heat again. SWITCH OFF and keep them again for another 12 hrs. This is the best way I am following to ferment idli batter in USA.
Then take one container and keep all others in fridge.
Before pouring for idli, mix very very gently twice using a mixing spoon. Don't mix too much.
Grease an idli plate, with very little drop of ghee or sesame oil.
Scoop idli batter and fill each dent up to 3/4 full.
Keep the idli stand inside pressure cooker and steam cook for 8-10 minutes without putting weight valve.
Take out and scoop out the steamed idlie, when they are still hot.
Soft idli is ready!

Serving suggestions:
Serve with any chutney or vengaya sambar or idli podi.

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இட்லி  அரிசி   - 5 கப் 

பச்சரிசி (பாஸ்மதி) - 1/2 கப் 

அவல்  - 1/2 கப் 

வெந்தயம் - 1.5 tbsp 

வெள்ளை உருட்டு உளுந்து  - 1 1/4 கப் 

கல் உப்பு - 5 tsp

Hawaii Plantain and Indian fry, Vazhaikkai varuval

 Vazhaikkai varuval - Unripe banana roast

Ingredients:

Unripe Banana - 2

Oil - 2 tbsp

Fennel - 1 tsp

Curry leaf - 1 sprig

Turmeric powder - 1/2 tsp

Salt - 1 tsp

Red chili powder - 1/2 tsp

Hing - a pinch

Cumin powder - 1/4 tsp

Cilantro (chopped) - 2 tbsp

Method:

Peel the banana.

Cube it.

Start cooking immediately to retain the white color.

Heat 2 tbsp peanut oil (any cooking oil) in a wok.

Add 1 tsp fennel.

As fennel gets red, add the chopped banana along with curry leaf.

Add turmeric , salt. Stir well.

Reduce flame.

Cook covered for 10 minutes.

Open and check if it is almost cooked.

Then add the red chili powder, cumin powder, hing. Mix well.

Cook covered in low heat for 5 minutes.

If it is Nenthrankai (Kerala plantain), then add 2 tbsp water to cook. Other bananas won't require water to cook.

Open the lid. Switch off.

Garnish with finely chopped cilantro and stir well.

Vazhaikkai varuval is ready !

Serving suggestion:

Serve as side dish with sambar rice or any less spicy rice like lemon rice.

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தேவையான பொருட்கள் :

வாழைக்காய் - 2

எண்ணெய்  - 2 tbsp

சோம்பு  - 1 tsp

கறிவேப்பிலை - 1 sprig

மஞ்சள் தூள் - 1/2 tsp

தூள் உப்பு  - 1 tsp

மிளகாய் தூள்  - 1/2 tsp

பெருங்காயத்தூள்  - சிறிதளவு 

சீரக தூள்  - 1/4 ட்ஸ்ப்

கொத்தமல்லி இலை- 2 tbsp

Gujarati Pav Bhaji

Pav means 'a soft variety of Indian bread roll' , Bhaji means 'Vegetarian side dish' 

Maharashtrian Pav bhaji is the most famous of all.

Since it has been given enough attention in the internet, I am narrating how Pav bhaji is done in some of parts of Gujarat.

This Gujarat Pav Bhaji doesn't require tomato. Also this is comparatively easier. But tastes as  good as any other version. This is my favorite because of it's simplicity.

Vegetables:

Potato - 2
Cauliflower - 1/4
Carrot - 1
Green Peas - 1/2 cup
Capsicum - 1/2

Green Beans - 10
Onion - 1
Cilantro - handful

To Grind:

Ginger - 1 inch
Garlic - 3 cloves
Green chillies - 2

Masala Powders:

Coriander powder - 1 tsp

Cumin Powder - 1/2 tsp

Red chilli powder - 1/2 tsp

Hing - a pinch

Pav Masala - 1 tsp
Turmeric powder - 1/2 tsp

Others:

Salt - 2 tsp 
Lemon  - 1/2

Ghee / Butter - 3 tbsp

Method:

Rinse the veggies. Chop them all to cubes.

Add all the vegetables to pressure cooker. 

Add water to cover veggies.

Add salt, 

Bring to 1 whistle, reduce flame and cook for 10 minutes.

In Instant pot electric cooker - press pressure cook button. set time to 7 mins.

Then open after it is done.

Add lemon juice, Pav masala 1 tsp.

Mash with spatula again coarsely, so that all vegetables get mixed very well.
Switch off.

Add melted butter. Serve hot.

Serve with bread or buns.

Pav bhaji is ready !

Serving suggestion:
It is traditional to add little ghee on top of the pav bhaji while it is served hot.
Serve with toasted pav buns or any roti.
Raw sliced onion and lemon are kept along with this bhaji.
Tastes good with dosa too.