Avial

Avial is one of the popular dishes of Kerala and Tamilnadu. Its mandatory and  part of Sadya preparation , a feast during Onam festival.
  Its one of my favourites and can be classified as positively pranic for the body as it has white pumpkin and does not have onion.
Since most of the veggies used in this dish are asian,finding them all together in indian grocery stores is very rare. I have made it with frozen veggies got from indian shop.

Ingredients:
Avial vegetables- 500 gms
(white pumpkin,plaintain, yam,cucumber,Drumstick,carrot,beans)
Turmeric-1/4 tsp
Grated coconut-5 tbsp
Cumin seeds-1 tsp
Green chillies-2-3 nos
Beaten yoghurt or buttermilk- 1 cup.

For Tempering:
Coconut oil-1 tbsp
Curry leaves-a sprig

Method:
   In a hot pan, add oil ,temper with mustard seeds and curry leaves, add the frozen vegetables. Normally in india we used to pressurecook the vegetables with turmeric and salt as they can be got fresh. Add a ground paste of coconut,cumin seeds and green chillies and adjust salt till done. Once done turn the stove off and add buttermilk or beaten yoghurt. Serve hot with rice.

Poha or Aval Upma

I love beaten rice or poha. It is normally made for dinner or sometimes as an evening snack. It makes you feel full plus its less in calories. Its my favourite and it can be done in less than 10 minutes if you have all the ingredients ready.

INGREDIENTS:
Poha or beaten rice-2 cups(soaked in water for a minute and strained).
Onions-1 no(finely chopped)
Potato- 1no(cut in to thin slices)
Green chillies-2-3 nos(slit in to 2)
Curry leaves-a sprig
Turmeric-1/4 tsp
Grated coconut(optional)- 3 tsp.
Salt to taste

For Tempering:
Mustard seeds- 1 tsp
Chana dal- 2tsp
Urad dal- 2tsp
Cumin seeds-1/2 tsp(optional)

Method:
   In a hot pan add 2 tbsps oil, add chana dal, urad dal and mustard seeds till the dals become brown and mustard seeds crackle. Add curryleaves, onions,green chillies, salt, turmeric till onions become translucent. Add potatoes slices and fry and add the strained poha and adjust salt and saute till done. Add grated coconut in the end before switching off the heat. I have not added coconut. Serve hot with coconut chutney or it can be taken as a snack without any accompaniment.

Cauliflower Potato Korma and Green Salad

Cauliflower Korma:

Ingredients:

 Cauliflower-1/2 (cut in to large florets and washed in hot salt water)
 Potatoes-3large ones(peeled and cut in to large cubes)
 Onions-1no(finely chopped)
Ginger-garlic paste-1tbsp
Tomatoes-2 small ones(diced fine)
Red chilli powder-2tsps(adjust to taste)
Curry powder-1 tsp
Garam masala-1tsp

 To grind:
 Coconut(grated)-1/2 or coconut milk-120 gms
Green chillies-3-4 nos
Cumin seeds-1 tsp

 To Temper:

Cinnamon-1/4 inch
Cloves-2nos
Cardamom-1no
Fennel seeds-1 tsp
curry leaves-a sprig

 For Garnishing: Coriander leaves-a bunch.

Method: In a pressure cooker, add a tablespoon oil and all the tempering ingredients,onions and a pinch of salt. When the onions are translucent,add turmeric,Ginger garlic paste and saute till the masala odour fades. Add the diced tomatoes and saute. Add the cauliflower florets, potatoes, all the powders and cook till the vegetables get coated and half cooked. Add the grounded paste of coconut,cumin, green chillies. Adjust salt to taste. Add some water and allow it to cook till done. Garnish with coriander leaves. Serve hot with rice.

 GREEN SALAD:

Ingredients:
 Iceberg lettuce- 1
 Capsicum(red)- 1/2
Cucumber-1/2
Carrot- 1/2
cherry tomatoes-6-7 nos

Dressing: olive oil, lemon and salt


 METHOD: In a large salad bowl, add all the ingredients and add the dressing. Toss them together. Serve.

Vegetable Biriyani

Its a long time since I blogged. I have made up mind to blog very often as it makes me feel good. I lost most of my pictures when my mobile crashed. I made vegetable biriyani and loved it. Let me take you through the traditional simple south indian recipe. This is my modified version.

Ingredients:
Basmati rice- 3 cups(washed thrice and kept aside).
Carrot- 3 medium nos(cubed)
Beans- 250 gms(cut in to large sizes)
Potato(large)- 2 nos(cut in to large pieces than carrot and beans)
Onions-2 (finely chopped)
Tomatoes-3 (diced)
Mint leaves-a bunch(cleaned and washed well)
Green chillies-5 nos(slit)
Cashews-100 gms(fried in 1 tbsp ghee fot garnishing)
Oil- 2 tbsp
Ghee-2 tbsp.
Ginger Garlic paste-2 tsps.

For Garnishing:
Coriander leaves-1bunch.

Spices:
Cinnamon-1" stick
Cardamom-3 nos
Cloves-2 nos
Fennel seeds-3 tsps.

Biriyani masala-2 tsps(any brand-available in indian shops).

Method:
In a heavy bottomed vessel or pan, add  1 tbsp oil and 1 tbsp ghee . Once hot , add all the spices , green chillies, Onions and fry well. Add a pinch of salt. Fry till onions are translucent. Once onions are fried, add ginger garlic paste and fry well till the masala smell fades. Add the tomatoes and fry well. Add all the vegetables , biriyani masala and rice(coated with remaining one tbsp oil). Add mint leaves and add salt to taste. Transfer to the rice cooker and add the cashews fried in ghee. Add 6 cups of water with the same measuring cup used for rice measurement.  Wait till rice is cooked. Garnish with fresh coriander leaves.

Potato and Soybean Fry

I have never seen frozen soybeans and i was happy to find it in an asian grocery shop in westfield shopping centre. I love the combination of potatoes and soybeans and thought that I'll make a dry preparation.
Ingredients :
Potato(large)-4 nos
Soybeans - 1 cup(frozen ones)
Onion-1(finely chopped)
Garlic-3 cloves(cut fine)
Curry leaves-a sprig
Cumin seeds-1 tsp
Red chilli powder- 2 -3 tsps
Turmeric- 1/2 tsp
Salt to taste
Coriander leaves for garnishing.
Oil for frying-2 tbsps.

METHOD:
  In a hot pan, add oil, cumin seeds, curry leaves,chopped onion,garlic and fry till the onions become translucent. Add turmeric, potatoes and toss them in oil till the potatoes get coated. Add redchillipowder,salt and fry till masala smell fades. Add thawed soybeans after 1 min in the microwave,adjust salt and add water till the potatoes get submerged and close it with lid till they are cooked. Garnish with coriander leaves. Serve hot with rice and dal.