Bhendi Subzi/ Okra Stirfry

Bhendi/ Okra/ Ladies Finger is a vegetable that you either completely hate it or you love it. Luckily my kiddos like it as much as us, so I make variety of dishes with it. Okra is has same nutrition as kiwi it seems! It goes in regular curry, special sweet and sour curry, stuffed kind and then this simple subzi or stirfry. And as I am writing this, I realized that I don't have a single Okra recipe on my blog. That's strange considering I do buy okra pretty regularly and never had probably thought of clicking pictures to actually post. This particular dish is my mom's recipe.

Now one thing you have to be careful with this vegetable is that when you wash and cut, HAVE to make sure that it's dry. Yes, completely dry. My older sister had told me that first time she made this dish, and she didn't now about drying. So she cut them immediately after washing it. Later all they had was one big blob of slimy stuff. So when you wash it, make sure to pat them dry (really dry) with a towel. I usually wash and lay them down on towel, let them hang out for about 10 minutes and then pat dry. Just cut the top off and you are good to start chopping.

Prep Time: 20 min | Cooking Time: 20 min | Serves: 6

Ingredients:

Bhendi - 1 lb
Onion - large, chopped
Mustard seeds - 1 tsp.
Urid daal/ Split black gram - 1 tsp.
Garlic - 4 pods, crushed and chopped
Chili Powder - 1 tsp.
Garam masala - 1/2 tsp.
Tomato - 2 large, cubedGrated Coconut (optional) - 2 tbsp.
Salt - to taste (About 1 tsp.)
Oil - 1 tbsp.

Method of Preparation:

~ Chop the completely dried okra and keep it aside.
~ In a wide pan or kadai, heat oil and add mustard seeds. Once it splutters, add the urid daal.
~ Now add garlic, fry for few seconds and add the chopped onion. Add a pinch of salt and fry until onion turns translucent.
~ Keep the heat to medium high and add okra. Now keep frying until bhendi looses it's sliminess and is almost cooked.
~ Add chili powder, garam masala powder and tomatoes. Keep mixing them all until tomatoes are done.
~ Adjust the salt (remember we already added to onion) and sprinkle fresh grated coconut if using.
~ Mix and serve them hot with rotis or as a side for a rice.

Note:
- Buying guide: When choosing Okra make sure they are lighter green and smaller in size. If you could hold and break the tip, it should easily do so. The young okra pods are tasty and they cook fast. Once they are left too long to mature on the plant, they are hard to cut and cook.

Linking this recipe to,
HearthAndSoulBlogHop, ProjectInspired, TurnItUpTuesday, AnythingGoes, RecipeOfTheWeek, ShareYourStuff, CreativeCorner, DareToShare, TryANewRecipe, BragAboutIt, FoodFriday, FavoriteThings, FridayFrenzy, HappinessIsHomemade, WeekendRetreat, ShareItSunday, MeltInYourMouthMonday, What'dYouDoThisWeekend, MuchAdoAboutMonday, TuesdayTalent

Grilled Corn Salsa

Corn always reminds me of warm summer evenings. Grilling and chatting away with friends in the backyard. Hopefully those days are coming soon. Meanwhile, thought will share one of my favorite corn salsa recipes. It's super simple, yet D.E.L.I.C.I.O.U.S!
It's also versatile. You can use it to scoop with chips, or top it on any of your favorite mexican dishes.

Ingredients:
Corn from Grilled Corn on the cob / Some roasted fresh corn - 1 Cup
Hot green pepper/ Green Chili - 1
Onion - 1 small
Tomato - 2 medium
Colored Bell Pepper - 1 small
Garlic - 3 big cloves
Coriander Leaves - big handful
Salt to taste
Sugar - a pinch

Method of Preparation:
~ Mix all the ingredients and stir well to combine.

You might be interested in
How to Grill Corn on the Cob

Methi Matar Malai

Methi Matar Malai is a punjabi dish which is mostly served at all the restaurants. It's rich and creamy, along side it has healthy methi/ fenugreek leaves and peas. It's very easy to serve up the same goodness at home for a fraction of the cost though. I bring Methi leaves once in two weeks. Add it in parathas, daal or make subzi out of it. This is one of my kids favorite since it's so creamy. I usually serve them with Roti/ Chapati's or Rice.

Prep Time: 15 min | Cooking Time: 25 min| Serves : 4

Ingredients:
Methi/ Fenugreek Leaves - 1 bunch - 2 Cups
Peas/ Matar - 1 1/2 Cup
Cumin Powder - 1 tsp.
Fresh Cream (Heavy Cream) - 1 Cup
Water - 1 Cup
Salt to taste
Sugar - 1 tsp.
Oil (or Ghee) - 2 tsp.

For Masala -
Onion - 1 large
Green Chilies - 3
Ginger - Lemon Size
Garlic - 3 pods
Cashew nuts - 1/2 Cup

Method of Preparation:

~ Wash Fenugreek leaves thoroughly under running water and place it in colander. Then in a big vessel, fill up water and soak the colander with leaves for at-least 10 mins.
~ While your greens are getting a water bath, grind everything under masala to a fine paste.
~ Microwave or boil the peas and keep that ready.
~ When you take out the colander with greens, you can see all the dirt in the green has sunk to bottom of the big vessel. Chop the leaves fine and keep it aside.
~ In a wide kadai, heat oil. Add the ground paste and cumin powder. Keep mixing so it's not burnt. Fry the masala until it starts to leave the sides.
~ Add hopped fenugreek leaves. Add a cup of water and mix them all well.
~ After 3 to 4 minutes, add the boiled peas, salt and sugar. Bring them all to a boil.
~ Reduce the heat and add the fresh cream. Mix the cream gently and let it simmer for 5 minutes and switch off the heat.
~ Serve Methi Matar Malai with chapati's.

Cranberry Pecan Kale Salad

Here is the story of how I ended up getting Dino Kale home. I usually buy just a bunch of regular kale. You know, the curly leaves kind! So I was at Whole Foods one day and when I went by the greens, there was an old man stocking up. He was blocking the kale that I wanted. Before I could open my mouth, he asked me if I wanted Dino Kale. I said, no just regular. Curiously I told him that I have never tried dino kale. He got excited to explain to me all about Dino Kale. So pretty much what I write below is what I heard from him. Now Dino Kale is the kale that I buy regularly.

Dino Kale or Lacinato Kale are wide leaves and not curly but flat. They are less tart than the original ones. When you want to use them, trim the bottom stem part and place it in water, like you would do with flowers or cilantro or parsley. These leaves perk up and looks as fresh as out of farm in about half an hour.
The best part of these kale is my kids love it too. Dino name gave them a kick in the first place. Since they are less tart they happily finished it off. Pecans well they pick them and give it to us.

Prep Time: 15 min | Serves: 4
* Serving Size: 1 Heaping Cup | Calories: 160 | Carbs: 20 | Fat: 10 | Protein: 3 | Sugar: 10 | Sodium: 31

Ingredients:
Lacinato/ Dino Kale - 1 big bunch
Dried Cranberries - 1/2 Cup
Pecans - 1/3 Cup
Salt - 1/4 tsp.
Pepper (freshly grounded) - 1/4 tsp.
Lemon Juice - 1 tbsp.
Lemon zest - 1/2 tsp.
Olive Oil - 1 tbsp.


Method of Preparation:

~ Wash the Kale under running water for few minutes. Fill a large bowl with water and let the kale soak in there for few more minutes. Any dirt in the will settle below.
~ Take them out and dry it out in salad spinner or just lay them out on towel for few minutes.
~ Chop them coarsely and put it in a serving bowl.
~ In another small bowl, mix cranberries with lemon juice and it's zest.
~ Mix this with the chopped greens, along with all other ingredients, salt, pepper and pecans. Lastly pour olive oil and mix them all gently.
~ To serve this cold, cover and chill for half an hour in the refrigerator.

Notes:
~ You can use any kinds of greens you like.
~ Parmesan or Feta Cheese works wonderfully with this combination. I tend to skip coz not all are cheese lovers at our home. So we put as much as we individually want.

* Disclaimer: Nutrition fact is based on ingredients that I have used and is an approximate. It is calculated using Recipe Nutrition Calculator from a health website.

Mashed Sweet Potato

Mashed potatoes are a staple food over here in US. We like mashed sweet potatoes or yams better than the white potatoes. It's much more flavorful I think. Don't get me wrong. I LOVE potatoes, ask anyone in my family. But somehow mashed potatoes never interested me enough. Potatoes need some more perking up with added butter or cheese or sour cream. Sweet potatoes, just boiled also tastes so good and they are high in fiber and Vitamin A. So here is a simple recipe for mashed sweet potato that I do.

Prep Time: 10 min | Cooking Time: 15 min | Serves: 6

Ingredients:

Cubed Sweet Potatoes - About heaped 3 cups
Milk - 2 Cups
Salt - 1/2 tsp.
Pepper - 1 tsp.
Cayenne Pepper (optional) - 1/2 tsp.
Paprika - 1 tsp.
Dry Parsley - 1 tsp.


Method of Preparation:
~ Add milk and sweet potatoes in a wide pan and bring the milk to boil. Keep a check, so it doesn't burn the bottom.
~ Check with a fork if sweet potatoes are done after about 10 min. Once the sweet potatoes are cooked add all other remaining ingredients. Using a potato masher, slowly mash all the sweet potatoes to combine.
~ Serve it warm.

Tomato And Mozzarella Salad/ Caprese Salad

This Caprese salad is for the cheese lovers. To be precise mozzarella cheese lovers. Which we are at my place. First time when I had this salad at a American party I was just wowed. Then I realized it's very simple salad and can be prepared in jiffy. Make sure you get good quality mozzarella cheese for this. Also I personally like grape tomatoes, since they are sweeter than cherry tomatoes, but you can always use other types of tomatoes for this. They just have to firm variety and cut them to cube size.

Prep Time: 15 min | Cook Time: 0 | Serves: 4 to 6 people

Ingredients:

Small Grape or Cherry Tomatoes - 1 and 1/2 Cup
Fresh Mozzarella Cheese - 1/2 lb
Fresh Basil Leaves - Big handful (finely chopped)
Olive Oil - 2 tbsp.
Lemon Juice - 1 tbsp.
Salt to taste
Pepper to taste

Method of Preparation:

~ Wash and cut tomatoes in half. Pat dry mozzarella cheese (if it's in a tub) and cut it into cubes.
~ Add chopped basil with drizzle of lemon juice.
~ Sprinkle little salt and gently mix everything. Refrigerate for an hour if possible.
~ Drizzle olive oil just before serving.

Cranberry Thokku/ Spicy Cranberry Relish

Thokku is one of the south Indian delicacy, which is similar to pickle. Thokku is usually a preserve that's made by reducing fruits or vegetables. I had not tasted these for very long. My mom introduced me to this which she bought from one Brahmin store in Bangalore. This is pretty staple in Tamil community. My favorite is the one made from Nellikayi or Gooseberry. Ummm, they are just so delicious.

Long time back, one of my friend Sowmini had put a status on FB that she made Cranberry Thokku. I was intrigued since I used to hardly use fresh cranberries in any recipe then. I asked her for the recipe and she gladly shared it with me. Since then almost every year I prepare this thokku during cranberry season. Usually cranberry is available during fall and winter season over here in US. So I load up on this and preserve for us to get through next 2 or 3 months.

Prep Time: 5 min | Cooking Time: 15 min | Makes : About 1 Cup

Ingredients:

Fresh Cranberries - 12 oz (About 2 Cups)
Red Whole Chilies - 6 to 8
Methi/ Fenugreek Seeds - 1/2 tsp.
Hing/ Asafoetida- 1/4 tsp.
Turmeric/ Haldi Powder - 1/4 tsp.
Water - 4 Cups
Salt - 1 tsp.
Sesame Oil - 4 tbsp. *
Mustard seeds - 1 tsp.
Grated Jaggery/ Brown Sugar - 2 tbsp.

Method of Preparation:

~ In a pan dry roast red chilies and methi seeds. Switch off the heat and add haldi and hing and fry for few seconds. Let it cool and then grind them into fine powder.
~ Boil 4 Cups of water with salt. Add cranberries, stir and leave for a minute. Drain the water and keep cranberries aside.
~ Heat sesame oil in a wide pan, add mustard seeds and let it crackle.
~ Add ground powder, cranberries and jaggery. Mash cranberries gently using a potato masher. Let all the ingredients mix evenly. Add half a tsp. of salt and keep mixing for about 5 minutes on a low flame.
~ Cool and store it in a clean, dry jar. Use it only after couple of days since it tastes better after that. This stays well for months in the refrigerator.
~ You can use it as a pickle or just add to the rice with hot ghee.

Note:
* You can use other refined oil or olive oil. Sesame oil really brings out the flavors in the dish.

Cilantro Chutney/ Coriander Chutney/ Green Chutney Konkani Style

Last night I had made Idly and Chutney. When I posted the picture on my Facebook page, I got lot of inquiry for the chutney. The chutney that was in that picture was Celery Chutney. Then I noticed that I didn't had the green chutney recipe that I usually do. This is my mom's way of doing the chutney. This goes great not only with Idly and Dosa, you can put it on a sandwich and add some vegetables and voila your lunch sandwich is ready. This can be saved in the fridge for 3 or 4 days. While reusing, warm it a little bit in a microwave.

Ingredients:

To Grind:
Coconut - 1 and 1/2 Cup
Coriander/ Cilantro - a bunch (about a cup not packed)
Putani/ Dalia split lentil/ Hurigadale - 2 tbsp.
Tamarind concentrate - 1 tsp. extract
Green Chili - 4 to 5 (depends on the spiciness level you can handle)
Ginger - Half lemon size
Salt to taste

For Tempering:
Oil - 1 tsp.
Mustard seeds - 1/2 tsp.
Curry / Kadipatta leaves - 1 spring
Garlic - 1 Crushed
Red Chili - 1

Method of Preparation:

~ Grind everything in the ingredients list under "To Grind" to fine paste. You can check half way through on the spice, salt and add if needed. Take it out in a service bowl.
~ In a small pan heat oil, let the mustard start crackling, add crushed garlic, red chili and curry leaves.
~ Pour it over the prepared chutney. Serve it after mixing them.

This will go really good with
Rava Idly 
Urid Dosa
Oatmeal Dosa
Dill Dosa/ Sweet Green Dosa
Onion Uttappa
Pan Pole/ Neer Dosa/ Thin Lacey Dosa

Karathe Kismuri/ Hagalkaayi Kosumbari/ Bitter Gourd Relish

Karathe or Bitter Gourd is extremely bitter if you try to eat it as is. It is considered to be very good for diabetic patients. And today happens to be World Diabetics Day! When I was looking to see if there were any scientific proof about bitter gourd reducing the blood glucose levels, I stumbled across this link. Didn't know there was a website dedicated to bitter gourd.

My mom would make variety of dishes using karathe and this is one of the relish that she would make. Being part of Konkani group reminding me all these dishes that my mom would serve us. Me and my hubby loved karathe since childhood and I see the same trend in my son. He just loves any variations of bitter gourd. You can adjust the jaggery as per your taste. If you can handle the bitterness then more power to you and less to jaggery. :o)

Prep Time: 20 min | Cooking Time: 10 min| Serves: 4

Ingredients:

Bitter Gourd - 2 medium
Oil - 1 tbsp.
Jaggery - 1 tbsp.
Turmeric Powder - 1/4 tsp.
Chili Powder - 1 tsp.
Grated Coconut - 1 Cup
Coriander Powder - 1/2 tsp.
Onion - 1 small finely chopped.
Coriander Leaves - half a handful
Salt to taste

Method of Preparation:

~ Wash and scrape off bitter gourd skin. Cut it lengthwise and de-seed. Chop them in small pieces, add salt and leave it for few minutes.
~ Heat oil in a pan, squeeze the bitter gourd a little to take out the moisture and add it to the hot pan.
~ Shallow fry until they are almost done. This needs patience since you have to keep it on medium heat and keep frying. Now add haldi/ turmeric powder and jaggery. Give it a nice mix and take it out of heat. Allow to cool for few minutes
~ In a bowl add onion, chili powder, coriander powder and little salt. Nicely mix them together. It turns out good when you squeeze everything together and mix with hand (yeah, I said it.. magic of hand mixing)
~ Add in freshly grated coconut, chopped coriander leaves and fried bitter gourd pieces. Mix it all up and serve on the side with Plain Rice and Daali Thoy.

You may be also interested in Bitter Gourd Subzi

Sending this dish to Nandoo's event Dish it out - Coconut & Salt

Macaroni and Black Bean Salad

Have you ever noticed how many variety of salads they have at the salad bar of big grocery shops? Well I have. And once I made a grave mistake of buying some. No, don't get me wrong. They were tasty. But super pricey! I came up with this salad when I had some leftover pasta from previous night. It was such a big hit that now I make macaroni for this salad. :o) I have used few of the vegetables when I clicked these pictures. But you could add many more veggies that you like. Some of them that I have tried are, corn and cucumber. Corn especially is the kind that I love.

Prep Time: 15 min | Cooking Time : 6 to 7 minutes | Serves : 4
* Serving Size: 1 Cup | Calories:130 | Carbs: 23 | Fat: 3 | Protein: 6 | Sugar: 2 | Sodium: 122

Ingredients:

Elbow Pasta - 3/4 Cup (If leftover cooked pasta - 2 Cups)
Bell Pepper - 1 finely chopped
Cherry tomatoes - 1/2 Cup Chopped
Black Beans - 1 Can
Coriander/ Cilantro - handful
Cayenne Pepper - 1/4 tsp.
Black Pepper - 1/4 tsp.
Lime juice/ red wine Vinegar - 2 tsp.
Salt - 1/2 tsp.
Olive Oil - 2 tsp.

Method of Preparation:

~ Make macaroni according to package direction. You would want to cook it 'al dente' and not cook over. Because you really don't want a mushy salad. Drain and immediately rinse with cold water and keep it aside in a colander for all the water to drain.
~ Wash the black beans under running water and drain thoroughly.
~ Now mix all the ingredients with black beans and macaroni.
~ Leave it in the fridge for atleast half an hour before serving.

Disclaimer: Nutrition fact is based on ingredients that I have used and is an approximate. It is calculated using Recipe Nutrition Calculator from a health website.

Beetroot Bhaaji/ Beets Upkari

My favorite way of making beetroot is chutney which I have previously blogged about. Another way is this, a simple low calorie bhaaji. Beetroot is one of the vegetable that stays in the refrigerator for pretty long duration. So I put them on my grocery list the minute I run out of it. I add them to my vegetable breakfast juices, which gives it a rich bright color. Juices are for another day! Today I present you this humble root in it's simple form of bhaaji.  

Prep Time : 5 min | Cooking Time: 15 min | Serves : 2

Ingredients:

Beetroot - 2 medium size
Oil - 1 tsp.
Mustard - 1/2 tsp.
Asafoetida - 1 pinch
Urad Daal - 1 tsp.
Curry Leaves - Leaves from one spring
Red Chili - 1 split
Salt to taste

Method of Preparation:

~ Wash and peel the skin off of beetroots. Remove the hard top and bottom parts. Chop them.
~ Steam until they are little tender or pressure cook for 5 minutes. (Don't put any water in the container with beetroots)
~ In a wide pan, heat oil and add mustard.
~ Once the mustard starts spluttering, add urad daal, hing, red chili and lastly curry leaves.
~ Add the cooked beetroots, salt and mix them all thoroughly. Switch off the heat and serve it hot.

Crab Sukka/ Kurle Sukke

After almost three months in India, I have gotten so many recipes to share. One of my favorite is this crab sukka. In konkani we call it "Kurle". While visiting mom she was whipping out her delicacies one after the other. This is one of her dishes that I love. Crab was really fresh that day, so dad bought it home. Once Aayi started preparing the curry it was smelling great in the whole house. I was so hungry smelling the dish that I took some quick pictures and sat down to gobble it.

This typical Konkani dish is made in different versions. Sukka or dry version is what I have presented here. You can make more finer paste of coconut paste and use more water and turn it into curry. Now to the recipe.

Prep Time: 20 min | Cooking Time : 20 min | Serves : 6

Recipe Source : My Aayi

Ingredients:

Fresh Crab - 2 lb. / 1 Kg
Onion - 1 medium for frying
Onion - 1/4 cup for blending
Oil - 2 tsp.
Tomato/ green mango - 1 cup *
Turmeric - 1/2 tsp.
Chili Powder - 2 tsp.
Garam masala - 1/2 tsp.
Coconut - 1 cup
Coriander powder - 1 tsp.
Mustard seeds - 1 tsp.
Red chilies - 3
Garlic - 5 to 6
Salt to taste

Method of Preparation:

~ Clean crabs thoroughly with water. Remove hard shell top part and discard. Break the claw or Dongo. This will be used in the sukka. Rinse it all again and keep it aside.
~ In a heavy bottom vessel, add cooking oil and onion. Fry till onion becomes translucent.
~ Add the cleaned crab and tomato. Cook until nice kurle aroma starts to come (about 5 minutes)
~ Then add turmeric, chili powder and Garam masala powder. Mix them all well.
~ Meanwhile, make dry coarse paste of Coconut, Coriander powder, Mustard seeds, Red chili, Onion, and garlic.
~ Once crab is almost cooked (smells divine) add prepared coconut paste.
~ Add little salt (careful since the shell seafood have salt mostly), mix them all nicely. Crab is ready to be served.

Note: You can use Tamarind paste instead of tomato. Use about a tbsp. of fresh tamarind extract. I have been trying to reduce the usage of tamarind, since it's known to cause severe acidity. 

Celery Cilantro Chutney/ Spread

Chutney made of Celery. Yeah right! I would have never imagined even trying with it. So when Krithi linked this Celery Cilantro Chutney to one of my Bon-Vivant events, I was intrigued to try it. And boy we all loved the outcome. This can be used as a side dish for Idli, Roti or Dosa. Can be used as a spread on a toast or for a sandwich.

Prep Time : 10 mins | Cooking Time : 15 mins | Makes : About 2 Cups

Ingredients:

Celery - 2 cups
Coriander/ Cilantro leaves - 2 Cups 
Onion - 1 cup
Tomato - 1/2 cup
Walnuts - 1/2 cup
Green chilli -  3
Ginger - small piece
Oil - 1 tbsp
Salt - to taste

Tempering:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad Daal - 1 tsp.
Hing/ Asefoetedia - 2 pinch

Method of Preparation:

~ Dry roast walnuts for few minutes and keep it aside to cool
~ In a pan, heat little oil and add onion, celery, ginger and green chilies.
~ Once onion and celery are almost cooked, add tomato and salt to taste. Cook until tomatoes are done. 
~ Powder the walnuts coarsely in a dry grinder. 
~ Add the celery onion mixture along with coriander leaves. Grind until fine paste.
~ For tempering, heat oil in a small kadai. Add mustard seeds, once it crackles add urad daal and hing. Take it out of heat and temper on top of chutney.

Corn and Cucumber Salad

A simple refreshing salad to serve as a side. What's the special in that you ask. It takes hardly 10 minutes to put together and looks amazing and tastes even more better. There are times when I do this first and keep it on the table for kids to start munching until lunch/ dinner is ready. Check out my Corn Mango salad.

Prep Time: 10 min | Serves: 4

Ingredients:
Frozen/ Fresh Corn - 1 Cup
Pickle Cucumbers - 3 (Finely Chopped)
Pomegranate Seeds - 3/4 Cup (Or you can use colored bell peppers)
Lime juice - Juice from half of a lime
Mint leaves - 3 or 4 finely chopped (optional)
Olive Oil - 1/2 tsp.
Salt - 1/2 tsp.
Pepper - 1/2 tsp.

Method of Preparation:
~ Microwave corn for 3 minutes and drain any excess water. Let it cool.
~ Mix Cucumber, pomegranate with cooled corn. 
~ Add lime juice, mint, pepper and drizzle of olive oil.
~ Add salt at the end and adjust the seasoning.


Sending this refreshing dish to my event Bon Vivant #14 - Spring Surprises

~ Foodabulous Fest Event organised by Simply TADKA and hosted by Pramitha love cooking 

Peanut Tofu Stirfry

Another of my tofu stir-fry. These are very easy to put together on weeknights. And gives loads of protein share of the day. You don't have to add any greens to it. But I like to do it, since it gives nice color and texture to it. Have you tried my Tofu and Spinach Stir-fry before? That is another quick recipes. 

Prep Time: 10 min | Cooking Time: 15 min | Serves : 4

Ingredients:

Firm Tofu - 2 Cups (1 pkg)
Spinach/ Kale - 1 Cup
Onion - 1 medium - thinly sliced
Garlic - 4 - Crushed
Peanut Butter - 2 tbsp
Sriracha/ Red Chili Sauce - 1 tbsp.
Soy Sauce - 2 tsp.
Chili Garlic Sauce - 1 tsp.
Salt to taste
Sesame/ Olive Oil - 1 tbsp.

Method of Preparation:

~ Chop the tofu in chunks, wash and chop greens thin.
~ In a wok, add oil. When heated through add garlic and onion.
~ Fry until onion is soft and transparent.
~ Add the spinach leaves and saute until they wilt.
~ Turn the heat up a little and add the tofu. Wait for two minutes before turning the tofu, so that it forms a nice crust outside and also doesn't break the tofu.
~ In a microwavable dish heat peanut butter for 20 seconds. Add chili sauces and soy sauce and give it all a stir.
~ Add this sauce mixture and salt to tofu and combine them gently.



Sending this protein power house dish to my event Bon Vivant #14 - Spring Surprises

Also sending it to 
~ Foodie Mom Cooks event Healthy Stirfry
~ Foodabulous Fest Event organised by Simply TADKA and hosted by Pramitha love cooking 

Cucumber Salad

This particular salad is very quick and easy side dish for any kind of rice dishes or for burger patties. In matter of minutes you have a crunchy side dish. 

Prep Time : 5 min | Cooking Time : None | Serves : 4

Ingredients:

Cucumber - Small pickle variety - 3
Red Onion - 1 small
Orange juice - 1 tbsp. (or Lemon Juice)
Chili/ Pepper Powder - 1/4 tsp.
Olive Oil - 1/2 tsp.
Salt - 1/4 tsp.

Method of Preparation:

~ Clean and peel the cucumbers. Cut them in long sticks.
~ Slice the onion lengthwise.
~ In a small bowl, combine chili powder, salt, orange juice and olive oil.
~ Pour them over the veggies, give them a toss and serve. 


Serving this @ Bon Vivant #12 - Quixotic Fixes - Check out this month's detail and giveaway.

Vaali Sungat Randhayi/ Basale leaves with Shrimp Curry

Vaali leaves are one of our favorite type of vegetable. It is commonly used in Konkani household. When we were younger, it was hard to find these in Bangalore. Whenever we were in native place, coastal Karnataka, they were in abundance. Most of my relatives had these vines growing in their backyard. The curry made out of these turns out so good, that you can combine it with any other vegetable or seafood. Shrimp or Prawn are most commonly used combination. 

In US I had not realized for a while that we get this in Chinese stores. When one of my Konkani friend pointed out that they are called Saan Choy. Since then there is no turning back. My mom gave me this recipe. I have added a little twist to it to by frying the shrimp first, giving it a nice crunch. It's our family favorite. My little one who usually runs away from any green leafy things actually loves this and always asks for seconds. :) The pictures are from when I prepared this for my DH's birthday on his special request.

Prep Time : 20 min | Cooking Time : 20 min | Serves : 4

Photo Credit - Wiki 

Ingredients:

Shrimp/ Prawn/ Sungat - 30 count
Vaali/ Basale/ Malabar Spinach/ Saan Choy - 1 lb or 1/2 Kg.
Shredded coconut - 1 cup
Red Chilies - 5
Red Chili powder - 1/2 tsp.
Turmeric powder - 1/2 tsp.

Coriander powder - 2 tsp.
Mustard Seeds - 2 tsp.
Garlic - 3 or 4 pods
Water - 1 cup
Oil - 1 tbsp.
Salt to taste

Method of Preparation:

~  Remove shell, de-vein and clean the shrimp. Put some salt, turmeric powder and chili powder and set it aside.
~ Clean the Vaali leaves and stems thoroughly to remove any dirt. Note that these leave ooze out some stickiness if handled roughly, so clean them very gently, by soaking them in big tub of water and draining.
~ If you have too much thick stems, it's better to pressure cook, otherwise, roughly chop them. Chop the leaves and set it aside.
~ Dry fry mustard seeds, red chilies and garlic. Take them out and grind them with coconut and coriander powder. 
~ Add oil in a thick bottomed vessel. Fry the marinated shrimp for few minutes, until they start to turn pink. Take them out in a bowl and set aside. 
~ Add water to the same vessel and bring it to boil. Add the stem part first and then the leaves of Vaali. Cover and cook them for at-least 5 to 7 minutes. The sliminess of the leaves should be gone. 
~ Now add the coconut masala that was prepared before and bring everything to boil. Takes another 5 to 7 minutes.
~ Lastly add the fried shrimps, salt to taste and continue to cook for few more minutes.
~ Serve hot with plain rice. 

Serving this family favorite at Bon Vivant #12 - Quixotic Fixes - Check out this month's detail and giveaway.

And
Cusine Delight's Spotlight - Valentine treat
Sara's Tasty Buds - Traditional & Native Recipes event