IamGeetha: Curry

Showing posts with label Curry - Veg. Show all posts

Oyster Mushrooms Fry Recipe - Many people find mushrooms a bit tasteless because of their spongy texture. Raw mushrooms are not juicy and does not have an outstanding flavor. Oyster mushrooms are definitely not that kind. They are not juicy just like regular mushrooms, but the flavor is irresistible! On rainy seasons in India we can see this mushrooms grows a lot on backyards. When you fry with salt and pepper it tastes awesome. I have tried several versions. Even we prepare like chicken or mutton gravy it tastes awesome.

Hope you guys try this recipe and let me know how it turns for you.

Ingredients

Oyeter Mushroom - 1 lb
Gingelly Oil - 2 tbsp
Garlic - 8 cloves
Onion - 1
Green mirchi - 4
Curry Leaves - 1 string
Turmeric powder - 1 tsp
Chili Powder - 1 tbsp
Coriander Powder - 1 tbsp
Salt as per taste

Method

Clean and cut oyster mushrooms. Wash it in hot water. Drain and keep it aside.
Heat oil in pan. Add mustard seeds and it splutters.
Add onion, garlic, curry leaves, salt, green mirchi and saute it for 2 min.
Add oyster mushrooms, turmeric powder, chili powder and coriander powder.
Saute it for 2 mins and close the lid, allow it to cook for 10 mins on medium to low flame until oil separates.
Taste check now add salt if you need. Garnish it and ready to serve.

Saute onions and green mirchi

Add garlic and curry leaves

Add all spice powders

Saute for 2 mins and close the lid

Allow it to cook until oil seperates

Ready to serve

Rice and Dal is one of the first foods to cook learn by beginners. One more special about this we feed baby first solid food also Rice and Dal. It's most comfort food, easy digestion, protein rich food. It saves so much time on busy mornings specially working moms or unexpected guests. You can easily make rice and dal together in your pot. Sounds great!!

What is Pot in Pot?

Pot in Pot is the method of cooking that allows food to cook in a separate bowl that’s placed on a steam rack in the Instant Pot. Steam generated from the water below the pan is used to build pressure and cook the food. This helps to cook multi food at the same time.

When to Use Pot in Pot?

It can be hard to know what dishes require pot in pot cooking and what dishes are best cooked right inside the inner pot. I have found the following dishes to be best suited to PIP cooking in the Instant Pot.

A recipe that has a thick gravy or sauce.
Rice is the best option if you need for only 3 - 4 peoples, you can even use it to make quinoa or any millet.
Recipes that don’t use a full 1 or 1.5 cups of thin liquid, as you need that liquid in order for pressure to be reached in an electric pressure cooker.
Recipes that require a water bath like cheesecakes, lasagna.
To steam vegetables.
To cook two different recipes but at the same time.
To reheat a meal.

Ingredients for Rice

Rice - 2 cups
Water - 4 cups

Ingredients for Dal

Toor dal / Moong dal - 1.5 cup
Water - 4 cups
Turmeric - 1 tsp
Garlic - 4 pods
Oil - 1 tbsp

Method

Place the rinsed and drained rice in a steel container. Add water to it and give a quick stir. Optional you can add pinch of salt too.
Place the rinsed and drained dal in another steel container. Add water, turmeric, garlic pods, oil to it and give a quick stir.
Close and place a two tier steamer inside the pot.
Close the pot with its lid and press the pressure cook or manual button. Cook on high pressure for 8 minutes with the pressure valve in the sealing position. Let the pressure release naturally.
Once the pressure has released naturally, open the lid and carefully remove the steam container using sling handle for easy lift.
For dal, you can temper with mustard seeds and chili or you can use to prepare sambar.

"My dream is to become a farmer. Just a Bohemian guy pulling up his own sweet potatoes for dinner." - Lenny Kravit

Farming is my favorite and dreamy job for me. I started to explain "Germination" process to my kid right after his 4th birthday. On 2019, earth day he started to learn about the germination process practically. Now he is good to maintain his own plants. Refer this website for more details https://kidsgardening.org/

To get detailed knowledge about farming I taken him to farm land where we can pick our own vegetables and fruits. He enjoyed his best. He was excited to say this is sweet peas plants. He can't believe it comes from plants because we get only frozen green peas at grocery stores. Finally he gets idea grocery store is not the place to grow veggies 😂

Okay friends, coming back to today's recipe, Quick and easy peas sabzi or peas masala which taste super delicious. This goes great with poori or roti or pulao. Hope you guys try and let me know in comments.

Ingredients

Green Peas - 2 cups
Cumin seeds - 1 tsp
Fennel Seeds - 1 tsp
Cinnamon stick - 1 inch
Onion - 1
Green Chilies - 2
Oil - 2 tbsp
Salt to taste
Water - 1 cup

Grind Masala

Tomato - 2
Cashews - 10
Chili Powder - 1 tbsp
Turmeric Powder - ½ tsp
Garam Masala Powder - 2 tsp
Coconut - 1/2 cup
Garlic pods - 4
Ginger - 1 inch
Grind all the ingredients and keep aside.

Method

Heat oil in a pan, add cumin, fennel seeds and cinnamon. Let them sizzle.
Add in onions, green chilies and saute till golden.
Add grind puree, salt and cook till oil separates.
Add green peas, water and cook for 5 mins on medium to low heat.
Transfer to bowl and serve.

Grind all the ingredients and keep aside.

Add cumin, fennel seeds and cinnamon. Let them sizzle.

Add onions, green chilies and saute it

Add grinded paste

Add peas and allow it to cook for 5 mins

Kathirikkai Puli Kuzhambu - All time favourite for lunch time. Typical tamil recipe which lasts upto 3 to 4 days without refrigerate. Homemade masala added the best taste and gives fresh aroma along with tamarind sauce it comes out the awesome flavour. Hope you will like it, do try and let me know.

Click below for the other versions of Puli kuzhambhus

Pulikulambu with Brinjal, Drumstick and Onions

Quick Stuffed Brinjal Fry Recipe - Ennai Kathirikkai Masala

Ennai kathrikkai kulambhu

Manathakali Vathal Kulambhu

Mochai Kulambhu Recipe using manpanai

Ingredients

Onion – 1
Garlic – 6 pods
Cumin seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Brinjal – 10 small size
Turmeric powder - 1 tsp
Tamarind paste - 4 tbsp (or lemon sized tamarind)
Masala podi powder - 3 tbsp
Gingely Oil - 3 tbsp
Salt to taste
Jaggery– 1 tsp
Curry Leaves - 1 string
Water - 1.5 to 2 cups

Method

Heat oil in pan. Add cumin seeds and fenugreek seeds, once splutters add onion and saute it.
Add garlic, curry leaves and saute for 5 mins.
Add all spice powders and stir well for 2 mins, let the oil separates from masala.
Add tamarind paste, salt and water. Allow it to boil.
Taste check here and adjust salt or spicy as your needs.
Add the clean and slit the brinjal on top side and allow it to cook on medium flame for another 10 mins until the oil separates and form a layer.
Switch off the flame. Add curry leaves and jaggery, then close the lid for few mins.
Serve with hot rice and pappad / fryums.

Seasoning with fenugreek and cumin seeds

Saute onion and chili for 2 mins

Add all spice powders

Saute until the oil seperates

Add tamarind paste and mix with water

Add water and allow it to boil

Add brinjals and allow it to boil

Add jaggery and curry leaves

Pudalangai Egg Curry that has a unique taste, one of my kids favorite. Cleaning part of pudalangai or snake gourd plays important role. Using knife try to peel the skin not like peeler just scrub it to remove any fertilizer used. Cut into vertical side and remove the seeds inside.

Ingredients

Chopped Pudalangai / Snakegourd – 1 full gourd
Eggs - 2
Onions - 1
Mustard seeds - 1 tsp
Coriander powder – 1 tbsp
Red chili powder – 1/2 tbsp
Turmeric Powder – 1 tsp
Oil – 1 tbsp
Asafoetida – 1/2 tsp
Salt as taste

Method

Remove the seeds and cut the pudalangai.
Heat the oil in a pan and add the mustard seeds.
Once splutters, add the asafoetida and onions. Saute it for 2 mins.
Add Pudalangai, salt, turmeric and toss it
Close the lid and allow it to cook until half cooked.
Add all spice powders and toss well. If need sprinkle some water.
Close the lid and allow it to cook for 3 - 5 mins on medium flame. Check its fully cooked.
Add 2 eggs and toss well until egg cooked.
Transfer to bowl and ready to serve.

Clean it properly

Remove the seeds

Seasoned with mustard and saute onions

Add vegetable

Add turmeric and salt

Saute it

Add all spice powders

Saute for few mins

Add eggs

Scramble it

Vatha Kuzhambu - All time favourite for lunch time. Typical tamil recipe which lasts upto 3 to 4 days without refrigerate. Homemade masala added the best taste and gives fresh aroma along with tamarind sauce it comes out the awesome flavour. This manathakali have medicinal use that's you don't get mouth ulcers. If you have also it will cure. Hope you will like it, do try and let me know.

Click below for the other versions of Puli kuzhambhus

Pulikulambu with Brinjal, Drumstick and Onions

Quick Stuffed Brinjal Fry Recipe - Ennai Kathirikkai Masala

Ennai kathrikkai kulambhu

Kathirikkai Puli Kulambhu Recipe

Mochai Kulambhu Recipe using manpanai

Ingredients

Onion – 1
Garlic – 6 pods
Cumin seeds - 1 tsp
fenugreek seeds - 1/4 tsp
ManathakkaliVathal / Black Night Shade – 2 tbsp
Turmeric powder - 1 tsp
Tamarind paste - 4 tbsp (or lemon sized tamarind)
Masala podi powder - 3 tbsp
Gingely Oil - 3 tbsp
Salt to taste
Jaggery– 1 tsp
Curry Leaves - 1 string

Method

Take a bowl - Add tamarind paste, turmeric powder, masala podi and salt. Mix it as a paste and keep aside.
Heat 2 tbsp oil in pan. Add cumin seeds and fenugreek seeds, once splutters add onion and saute it.
Add garlic, curry leaves and saute for 5 mins.
Add the paste we made on step 1. Add 2 cups of water and allow it to boil.
Taste check here and adjust salt or spicy as your needs.
Heat the remaining 1 tbsp oil in small pan and deep fry the vathal.
Add fried vathal in that boiling kulambhu and allow it to cook on medium flame for another 10 mins until the oil seperates and form a layer.
Serve with hot rice and pappad / fryums.