Methi Aloo

Methi alu is a dry side accompanying rice or rotis, combing the benefits of methi with the ever popular potatoes, mildly seasoned with turmeric, chilli and garlic. Fenugreek or methi has been used in ancient Indian and Chinese medicine to treat a number of ailments from bronchitis and arthritis to inflammations, rashes and digestive disorders and promoting healthy metabolism. Recent studies have shown that fenugreek lowers blood glucose and cholestrol levels and are hence used in treating diabetes and cardiovascular problems. Read more about benefits of methi here and here. Turmeric, popularly used in Indian cooking is considered a cleanser, blood purifyer, antiseptic and most importantly for it anti-cancer properties. Read about the benefits of turmeric here and here. This healthy combination of fenugreek and turmeric in the form of methi aloo makes an appearence on our table whenever fresh methi is available at the wholesale market. Methi aloo is clearly not a favourite due to the bitterness of methi. Sauteing the methi leaves till they wilt lightly removes the bitter taste. This post goes to Barbara for her LiveSTRONG with a Taste of Yellow event.

You need:

1 onion finely chopped
1 tomato finely chopped
2 large potatoes boiled and chopped
2 cups fenugreek leaves/methi
1 green chilli minced
1 tsp cumin seeds/jeera
1/4 tsp turmeric powder
1/4 tsp chilli powder
salt to taste

Heat a pan and add the fenugreek leaves/methi to it. Stir till it wilts slightly. This removes the bitter taste of the leaves. Remove the leaves from the pan. Now add some oil to the pan and throw in the cumin seeds and allow it to splutter. Add the onion and garlic and stir-fry. Add the potatoes, green chilli and tomato and cok till the tomato turns soft. Add the fenugreek leaves, salt, red chilli powder and turmeric and cook for 5 minutes till the flavours blend. Serve hot with rice or rotis.

Beetroot Thoran

A gentle reminder to all of you to send in your entries to RCI - Cuisine of Kerala by January 25th. Please remember to send the link to the entry you are sending in and a picture of the dish. Late entries shall not be entertained, but you can link your post to the round-up which will happen by the month end.

My final entry to RCI - Cuisine of Kerala is a beetroot thoran. I was hoping to post more interesting recipes for the event but got too busy then. This recipe is here simply for the lovely colour beetroot imparts - wild and pink!

You need:
1 large beetroot boiled and grated
3 tbsp coconut grated
1 onion minced
2 green chillies minced
1 tsp mustard seeds
a sprig of curry leaves
juice of half a lime

Heat a tbsp of oil in pan. Add the mustard seeds and let it crackle. Add the onion, green chillies and curry leaves and sautee till the onion is translucent. Then add the beetroot and coconut, mix well and allow it to cook for 2-3 minutes. Add the lime juice and stir. That's all. Can it get quicker than this?

Cabbage Thoran

New Year Greetings to all of you!

The new year arrived and so did some entries for RCI - Cuisine of Kerala. Whether I was busy or lazy, uninspired or upbeat, hosting this event did make me sit up and take pictures and write about a cuisine that I've come to appreciate only since I've been away from home. There are times when there's a plate of spicy pavbhaji before me and I'm craving for idlis! Such is the bond created by simple home food that the most attractive, aromatic and appetising dish cannot take away! And that is the magic of coconut, cumin, curry leaves and chillies, essential in almost every Malayalee dish.

Thoran refers to finely chopped vegetable cooked with crushed coconut. It is served as a dry side dish with rice and curry. Southern Keralites add onion/shallots and garlic to thoran, which is a strict no-no for the Northern Keralites. Either ways, thoran tastes great and is quick to make. Cabbage thoran is one of my favourites, perfect to go with steamed rice and sambhar. Read more about the benefits of cabbage here.

You'll need:
Half a large cabbage
1 cup grated coconut
1 tsp mustard seeds
¼ tsp urad dal
¼ tsp of channa dal
2 dry red chillies broken
a sprig of curry leaves
1 tsp cumin seeds/jeera
2-3 green chillies

Chop the cabbage finely or cut up the cabbage into large chunks and run it in the chopper for a few seconds. Heat oil in a pan and add mustard seeds. When it crackles, add urad dal, channa dal, red chillies and curry leaves. When the dals turn red, add the chopped cabbage, salt and turmeric and turn down the flame. Cover and let it cook for about 2 – 3 minutes. There is no need to add water to the cabbage as it will cook in its own moisture. Put the coconut, green chillies, cumin seeds and a few curry leaves in the chopper and run till they are just crushed. Add this now to the cabbage, stir through and let it cook till done. This is my entry to RCI – Cuisine of Kerala, event conceived by LakshmiK of Veggie Cuisine.

Aloo Anardhana

What do you think of the painting and sculpture? Read more about it later in this post.

Aloo Anardhana

Recipe adapted from an old issue of Living in the Gulf

10 baby potatoes (I used regular ones in this picture)
1 tsp cumin
1 large onion chopped
1 tbsp ginger-garlic paste
2 tsp red chilli powder
1 tsp garam masala
2 tbsp anardhana/dry pomegranate seeds
butter/oil for frying
chopped coriander for garnish

Peel and wash the potatoes. Place the potatoes in a MW safe bowl, add a little water, salt and turmeric to it and microwave on high till parboiled. Remove and drain the water.

Blend pomegranate seeds with a little water. Heat oil/butter in a wok and add the cumin. When it splutters, add onions and fry till they turn golden-brown. Add the ginger-garlic paste and fry. Then add the pomegranate seeds paste, red chilli powder and garam masala. Add the potatoes and fry on low flame till the potatoes are cooked and the flavours are absorbed. All the moisture will be absorbed by the potatoes. Garnish with coriander leaves, check seasoning and serve with naans.

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The legend of Wilhelm Tell

Wilhelm Tell, who lived in Altdorf, is regarded the national hero of Switzerland whose picture graces the 5-franc coin. Switzerland was once ruled by the Austrians. Bailiff Gessler, the Austrian representative would place his hat on a pole in Altdorf so that every passer-by would pay their respects by greeting the hat. Wilhelm Tell and his son passed by without revering the hat. This disobedience warranted their arrest and Gessler offered to free them if Wilhelm Tell shot an arrow through an apple placed on his son's head. Read more of the story here and here.

The painting and sculpture at the top of this post are made of chocolate, we saw how at Schuh. And so are these.

Don't you agree a holiday is a welcome break from the routine? Walking miles exploring the countryside and tucking into all the healthy C's like colas, chips, crackers, cookies, cheese, cakes, chocolates......... and all that sum up to the big C = calories, is perfectly my kind of holiday! ;) What's yours? :-)

Microwave Bhindi/Okra

Express cooking idea # 3

Rotis

Bhindi/Okra ki subzi

Masur-Moong Dal

Rotis – I'll not elaborate on this. It should suffice to say I make only designer rotis.

Bhindi/Okra

Chop one large onion finely. Chop ½ kg of bhindi/okra finely. Take a large MW vessel and put in the onion and okra. Add 1/4 tsp of each of salt, red chilli powder, turmeric powder, amchur/mango powder, garam masala, jeera powder, hing/asafoetida, pepper. Add a tsp of oil and sprinkle 2 tsp of water over it. Mix well and microwave on high for 4 minutes. It should be done. If not, cook for one minute at a time. It should not take more than 5 minutes. A masaledhar, almost oil-free okra ready in minutes!

Masur-moong dal – Recipe will follow.

Amritsari Fish Fry

Having lived in Mumbai all my life until three years ago, traveling in and around Mumbai was a breeze. All short distances were covered on foot. For longer distances there were autos, cabs, BEST buses and of course the local trains. Life then was commandeered by local train timings. One had to be ready by 8.45a.m., dash out of the house by 8.48, reach the station by 8.58 to catch the local at 9.02. Everything was clock-work. Road travel meant luxury, the rare taxi ride a treat! My family never felt the need to own a car; there were plenty of auto rickshaws to take you anywhere. Staying in the UAE has however, changed my perspective of “travel”. Here travel is by car or cabs. My recent vacation to Mumbai gave me a real feel of the city – again.

The taxi from the airport to home was a good (?) old fiat which offered no leg space for short people like me. Wonder how tall guys fit in…The luggage is tied to the cab – literally – since the CNG cylinders take up most of the boot space. My entire vacation was punctuated with plenty of travel through my dear old city and the traffic was a marvel. Very talented drivers skillfully maneuver around potholes, whiz from the left and exit from the right without warning. Motorists are unaware of lanes, seatbelts are unheard of (unless a policeman is watching at the highway), indicators are never used and side mirrors are for show only. I doubt if they watch rear view mirrors either. Traffic signals are amazing places – you can buy fresh bunch of roses, newspapers, peanuts, dusters and so on or get bullied by beggars, eunuchs and the like. It is alright if two wheelers and auto-rickshaws bump softly into cars - at the slow speeds they crawl, the bump is barely felt. Motorists can honk anywhere, anytime; overtake from the left or right as they please without as much an indication. A one-way road can fit in atleast six vehicles across its diameter, by-passers not withstanding. Maximum space utilization, you see. Animal lovers may sight a cow seated right in the middle of the road, blissfully unmindful of the traffic passing by or barking stray dogs running after your rickshaw. Pavements are hollow cavities with mud piled up on either side. Freshly tarred roads are as good as roads with potholes. Autos by far were the most amazing means of transport. They squeeze into the tiniest of spaces, drive effortlessly through oncoming traffic, graze against buses and yet don’t throw you out or topple over. Everyone who has traveled with me in an auto laughs at the way I hold on to it in fright. Travel by train is another story altogether. How I managed to find an edge and hold onto to something before the train pulled away is a mystery. To be honest, the Mumbai traffic is far better behaved than in other places. It's weird - I spent 20 odd years of my life traveling in Mumbai without a care, and within a short span of staying away I find that traffic crazy! I do love Mumbai – it's the city I grew up in, the place where my loved ones live and the place I'll return to – hopefully someday soon….

Well, I am trying to pour out my homesickness, nostalgia, depression and all crazy thoughts of being lonely after a wonderful vacation surrounded by family, catching up with friends and being pampered silly when I was unwell. It took some effort to write this post - phew it's finally out. And now, some spicy fish fry to elevate my spirits!

You need :

1 kg pomfret – cleaned
Juice of 4 limes
4 tbsp ginger-garlic paste
1 tbsp red chilli paste
1 cup besan/chickpea flour
1 tsp pepper powder
1 ½ tsp chat masala
A pinch of orange colour (optional)
1 big onion sliced
Oil for frying

Method:

Mix the lime juice, ginger-garlic paste, red chilli paste, pepper powder, chat masala and colour to form a smooth paste. Make slits on the fish. Apply the marinade on the fish nicely and leave it in the fridge for 2 hours. Pan fry the fish for about 3 mins a side till the fish is cooked. I prefer it crisp outside and moist inside. Add some salt to the sliced onions and serve along with the fish.

Kadhai Subzi

A lot of events took place during my month long hiatus from blogging – the most important one being shifting into a new apartment, which we are trying to make into a home. Well, we have mostly settled into our new place, but the hiatus is still on as I'm flying to Mumbai for a two week long vacation. Will be back soon with interesting posts. There are two posts today – separate for easier indexing, do leave your comments on either or both, as you like.

I came across this colourful recipe for Kadhai Subzi is in an old issue of Living in the Gulf. I liked this recipe for not only the taste of the dish but also for the fact that very little oil goes into the preparation. Here it goes:

1 cup coloured bell peppers cut into juliennes
1 cup carrots and beans
½ cup baby corn cut in half
1 cup of shelled peas
1 cup cauliflower cut into florets

Blanch each of these vegetables individually and reserve.

1 tsp each of cumin, peppercorns, coriander seeds.

Roast individually, cool and crush coarsely.

A handful of red chillies
1 large onion sliced
1 tbsp each of ginger-garlic paste
2 tbsp oil
1 tsp turmeric powder


1 tsp red chilli powder
1 tsp garam masala
Salt to taste
1 ½ large tomatoes pureed
A handful of coriander leaves

Heat oil in a pan. Throw in the red chillies. When they begin to change colour, add the sliced onion and sauté. Then add the ginger-garlic paste and sauté. Add turmeric and cook for some more time. Add the pureed tomatoes, salt and red chilli powder and sauté till the oil separates. Add all the blanched vegetables, sprinkle a little water and cook for 5 minutes. Add the crushed cumin, coriander and peppercorns, garam masala and chopped coriander leaves, mix well and serve hot with rotis/naans.

Arbi ki sabzi

Arbi/ arvi/ colocassia/ chembu/ alu is a potato like tuber. Like potato it can be peled and boiled, roasted, mashed, fried in slices or cooked in a stew. The very sight of arbi makes my fingers itch! Its more psychological than real!! But as arbi happens to be one of my husband's fave veggies, I do make it once in a while.


Some people are allergic to arbi, so be sure to rub some oil into your hands before touching the arbi.


Ingredients:

1 big onion sliced
¼ kg arvi/ colocassia
1 tsp jeera
1 tsp red chilly powder
1 tsp turmeric powder
1 tsp dhania powder
½ tsp amchur/ mango powder
2 tsp oil
Salt as per taste
Chopped coriander for garnishing

Wash and peel the arbi thoroughly. Cut the arbi into long slices. Peel and cut onion into slices. In a wok, heat some oil and add the arbi and onion and sautee for a minute. Add all the spices and cover and cook on a slow flame. It will be done in 5-8 minutes. Garnish with coriander leaves and serve hot with rotis.

My entry to My Dhaba's VCC: VCC Q4-2006: FAHC: FAHC-campaign