Stuffed Tindly Curry
Tindly – 500 gms wash,trim edges and slit lengthwise ,let one edge be intact.
Tamarind – a marble size soak in hot water extract pulp 1 cup
Oil – 4 tbsps
Dry chillies – 3 slit
Curry leaves – few
Mustard – 1/2 tsp
For Masala,Dry roast
Dry Roast the Ingredients
Peanuts – 3 tbsps
Cashews – 6
Sesame seeds – 2 tsps
Coriander seeds – 1 tsp
Cumin/Jeera – 1/2 tsp
Cloves – 4
Cinnamon – 1 ” pc
Saute in Oil
Sauteed Onion and Garlic
Onion – 2 med chopped
Garlic – 2 pods sliced
Grind all the ingredients in to powder after roasting, and add the onion and garlic sauteed in a tsp of oil and two tbsps of tamarind pulp and make paste.
Place a pan and fry the slit tindly for 5-10 mins,till slightly brown as shown.
Slightly Fried Tindly
When done cool and Stuff the masala paste into the tindly.
Place the same pan and add the 2 tbsp oil and splutter mustard and add dry chillies and curry leaves and add the stuffed tindly and remaining masala and stir gently for 2 mins and add the tamarind pulp and 1/4 cup water.
Cover cook 5-10 mins on low till oil separates,taste and adjust salt and turn off heat.
Stuffed Tindly Curry
Serve hot with rice or chappatis.Great for lunch.
Methi Moong Dal
I have tried many combinations with the moong dal,like various vegetables and green leafy veggies all are good and this too is simple and tasty.we can add mango instead of tamarind to this dal if desired.
Moong Dal – 1 big cup Dry roast slightly and wash.
Methi/fenugreek leaves – 1 small bunch,pick leaves only
Green chilli – 2-3 chopped
Onion – 1 chopped
Tomato – 1 chopped
Tamarind – 1 marble size
Turmeric powder – 1/6 tsp
Coriander powder – 1/2 tsp
Oil – 1tbsp
Mustard and cumin – 1/2 tsp together
Garlic – 2 pods crushed
Curry leaves – few
Red chillies 2 deseeded and slit
Cook the roasted and washed mong dal in the pressure cooker along with all the ingredients and 3 cups of water for 7-8 mins and turn off heat.
Open the lid and add salt and mash well and keep.
Prepare tempering with the things by frying in oil and add to dal and mix.
Serve hot with white rice and desired vegetable fry ,fish fry or chicken fry for wholesome lunch.
Check recipes for tasty Fish or Chicken Fries in the Seafood or Chicken Categories in this Blog..Enjoy…
Oats Methi Porridge
Oats is the best food for heart,reduces cholestrol and high in fibre.Rolled quaker oats is the best oats for this dish.And as we add Fenugreek leaves/Methi and moong dal this becomes more nutritious and tasty.
And also you need
Quaker Oats – 1 cup
Moong dal – 1/2 cup soaked
Methi leaves – a handful finely chopped
Curry leaves – few
Olive oil – 1 tbsp
Ginger – 1” pc peeled and minced
Red chillies dry – 2 deseeded and slit
Black pepper – 1/4 tsp powder
Place a sauce pan and heat olive oil and add the chopped ginger,curry leaves and dry chillies and stir,to this add the soaked and drained moong dal and fry 3 mins.
Now add the chopped methi leaves and stir a min and add 3 cups of water and cover cook on low for 4 mins approx till dal is cooked but not too smooth.
Add hot water if needed and the cup of oats and salt continue stirring and simmer 2 mins adjust the consistency according to your taste and sprinkle pepper powder.
Turn off heat and serve hot or warm as Healthy Breakfast or we can have for evening dinner along with grilled chicken serving.
Oven Roasted French Beans and Potatoes with Garlic and Chilli Flakes
This is another Roasted Vegetable Dish…Prepared using French Beans,Potatoes,Garlic,Chilli Flakes and Olive Oil..This is simple and baking is fun…ofcourse Baking is Roasting ..Roasting is Baking…Because We use the Same Oven,Same Settings,Same Dishes or Trays but only thing is while baking we do not stir or disturb the dish whereas While Roasting We can stir or turn the things that are Roasted and Browned…..
Thing needed for this dish are
French Beans – As many as you wish…I used approx 500gms
Potatoes 2-3 med peeled and washed.
Garlic pods – 2 big grated
Red Chilli flakes – 1 tsp
Black Pepper powder – 1/2 tsp freshly ground
Salt to taste
Extra Virgin Olive Oil – 2 tbsps
Prepare vegetables by cutting beans into 2” pieces diagonally or as you like after removing edges and washing and cut potatoes into wedges.
Place them in the Baking Tray or You can use Pyrex Glass Dish.
Veggies in the Roasting Tray.
Now sprinkle chilli flakes and grated garlic over the veggies.
Veggies with Garlic and Chilli flakes sprinkled
Drizzle olive oil and add salt and toss well.
Pre-heat oven to 240 degrees C and place the Tray in the Bottom rack of the oven and Bake (Roast)..Stir every 5-10 mins till browned on all sides Take care while stirring as the oven is hot Use the mitten and long spatula. Sprinkle pepper powder just before you remove out of the oven and stir.
VEGETABLE DHUM BIRYANI
• Potato – 1 large cubed
• Carrot – 1 large cubed
• French beans – 12
• onion – 1 large
• Tomato – 1 chopped.
• Green chili – 3 slit
• Curry leaves – 1 sprig
• Fresh mint leaves – 1 small cup
• Fresh coriander(cilantro) – 1 small cup
• Ginger garlic paste – 1-1 1/2 tbsp
• Tumeric powder – 1/4 tsp
• Red chili powder – 1 tsp
• Coriander powder – 1 tsp
• Salt – as per taste
• Biryani masala – 1 tsp
• Oil – 4 tbsps
• Yoghurt – 1 small cup
• Lemon – 1big
• Long grain biryani rice or basmati rice – 4 cups
• Bay leaves – 2
• Peppercorns – 1/2 tsp
• Cloves – 3
• Cinnamon – 2 inch pc
• Water – 8 cups
1.Prepare vegetables — Peel wash and cut potatoes and carrots into cubes,remove edges of beans, wash and cut into 1 inch pieces and place these three vegetables in a small vessel and boil with two pinches of salt and a pinch of tumeric with 1 cup of water – Keep aside.
2.Wash and soak rice in a vessel – Keep aside.
3.Slice the onion finely and fry till golden brown remove and keep aside retain the oil.
4.Chop tomato and keep aside.
5.Clean and pick only leaves of fresh mint and coriander wash drain and chop finely,slit green chilis and wash curry leaves and set apart.
6.Whisk yoghurt with 3 tbsps of water and keep.
1.Now – In a mixing bowl take the boiled vegetables and add curry leaves,chopped tomato,slit green chilis,half of the whisked yoghurt,ginger garlic paste,juice of half lemon,salt,tumeric,red chili powder, coriander powder,chopped mint,coriander,fried onion and biryani masala mix well and keep for marination for about half an hour.
2.Then in an electric rice cooker vessel add 8 cups of water,bay leaves,cloves,cinnamon,pepper corns and salt and bring to boil by closing the lid and lowering the cook button,or prepare in an open vessel if you wish.When the water starts to boil open the lid and add the soaked and drained rice and close let cook just enough almost 3/4 only.switch off the cooker.
3.By the time,Heat pressure cooker(pan) add 1tbsp oil and coat the pan by rotating well,add the marinated vegetable mixture and switch of rice and remove the vessel and pour the cooked rice over the vegetable mixture sprinkle lemon juice of the other half and remaining oil retained from fried onion,remaining whisked yoghurt and a few chopped fresh mint leaves and yellow food color diluted in 1tbsp of water pour at 2 or 3 points over rice.
4.Cover the lid of the pressure cooker and place the weight cook over low flame for about 25-30 mins.
5.Turn of the flame.let the pressure come down,open and transfer into a serving rice plate.
6.Serve with salad and raita.
Gongura chutney tastes well with this vegetable biryani.
By Kezia Mary.