Friday, February 27, 2009

Cauliflower and Red-peppers in Almond sauce.

I make side dishes like indian gravies almost 3-4 nights a week to go with chapathis. I try using different combination of  veggies and flavors usingdifferent spices and nuts. One such dish I tried out was cauliflower and red-peppers combined with powdered almonds with chili powder.
This curry tasted great with chapathis/ whole wheat flat bread. With soft bite from cauliflower and bit crunch from peppers with mild almond flavor and spicyness from chili powder.

Ingredients :
Cauliflower - 1 small (cut into medium size pieces)
Red pepper - 1 cut into small bit size pieces
Ginger- 1tsp grated

For seasoning :
Oil - about 1tsp
Cumin seeds/jeera - 1tsp
Red chili powder - 2tsp
Turmeric powder - 1tsp
Almond powder-about 2tbsp

For Garnish :
A hand full of cilantro/coriander leaves chopped
Fresh squeeze of lime/lemon juice about a table spoon.

  1. Chop cauliflower and red pepper to bit size pieces and keep aside. Take few table-spoons of whole or chopped almonds and grind to fine powder using a blender or mixer.
  2. Heat a tsp of oil in a pan when hot add cumin seeds, grated ginger then add chopped veggies cover the pan with a lid and cook of 5-7 mins until the veggies are just tender.
  3. Now add turmeric, chili powder and almond powder, mix well to coat the veggies. Add few teaspoon of water to it if the mixture is too dry.
  4. Once the veggies are well combined with spices and almond powder. Switch off then garnish with cilantro leaves and squeeze fresh lime juice, mix well and serve warm with rotis or rice. Enjoy !
*Make sure not to chop cauliflower to small size so when cooked it loses its shape and become soft and mashed like. Chop the veggies to medium size.

I'll be sending this to the event JFI-Cauliflower hosted by Mythreyee of Paajaka Recipes which was originally started by Indira of Mahanandi .

Friday, February 20, 2009

Tofu Manchurian

Weather here has been really bad lately. Its very cloudy and windy, and I have been craving and cooking some spicy snacks and meals. So over last week I used some tofu and made some spicy Manchurian with it for our evening snack time.

I have used the same recipe as for making Gobi Manchurian. Instead of using Gobi/cauliflower, I have used tofu to make the dish healthy.

Ingredients Used
Firm Tofu - about 2 cups when cubed
Red bell pepper/capsicum - 1 big size (any kind of bell peppers will work)
Red onion - 1 medium size
Green chili - 1 (for spiciness)

For Sauce
S0y sauce - 1tbsp
Red chili sauce - 1tsp (Use ketchup for mild flavor)

Sesame seeds - 1tsp
Spring/green onions - chopped about a tbsp

  • First cut tofu into bit size pieces, pat them dry with some paper towel to remove excess liquid.
  • Heat a griddle/tava or pan, add little oil and wipe it. Put cubed tofu on tava and lightly fry them until all the sides are lightly brown in color.
  • Gently turn the sides using a spatula. Keep aside once done.
  1. Chop onion and red bell pepper into thin slice. Heat oil in a pan, when hot add sliced veggies and chili and sauté them for few minutes, until just tender.

  2. Now add soy sauce and chili sauce mix well. Add cubed and lightly browned tofu pieces and coat gently with the sauce.

  3. Take the mixture off the heat and garnish with spring onions and sesame seeds.
Spicy,delicious and healthy Manchurian. Enjoy warm !

* Add 2tsp of toasted nuts on top for some crunch.

I'll be sending this to event Click -cheese/tofu hosted by Bee & Jai of Jugalbandi.

Friday, February 6, 2009

Chutney with Eggplant/Brinjal

We love eggplants at our house. I make curries like gojju and ennekayi, a typical south Indian dish's to make with eggplant. Most of the times I make quick stir-fry or north Indian style Baingan Bartha with eggplants, which tastes wonderful with chapathis.
For the first time today I tried making chutney with eggplant. It tasted creamy with eggplant, nice spice with chilis and sweet taste from shallots,very delicious and it is simple and easy recipe to make.

Ingredients I used.
  • Eggplant/brinjal/badanekayi - 1 big or 3-4 small
  • Shallot or red onion - small one
  • Green chili's - 1or 2 according to desired spice level.
For Tempering/seasoning
  • Oil - 1 tbsp for cooking eggplant + 1 tsp for seasoning
  • Mustard seeds - 1tsp
  • Hing/asafeotida - one pinch
Method :
  1. Wash and chop eggplants to bit size pieces. Cut shallots/onions as well.
  2. Heat a tablespoon of oil in a pan, when hot add chopped eggplant and onion and fry till little soft and not mushy. Takes about 10 - 12 mins. Keep stirring in between to make sure the veggies doesn't stick to the pan. Once done keep aside and let it cool.
  3. Once cool enough, take them all in a blender/mixie, add salt and cut chilis and grind it to a course paste.I have not used any water while grinding. Moisture from eggplant is enough to grind them and gives excellent texture to chutney.
  4. Now take this mixture in a bowl and season with hot oil, mustard seeds and hing. Pour the seasoning over chutney and mix well(add little red chili powder while seasoning, to make the chutney more spicier).
We enjoyed with chapathis. Eggplant Chutney will tastes great with hot rice or as a creamy spread on hot toast.
* Instead of roasting the eggplant in a pan, roasting can done in oven and make sure not to make it too mushy . Using shallots instead of onions to gives chutneys more flavor.
I'll be sending this to Chutney/Dip Mania hosted by Ramya of MANE ADIGE.

Here are some other chutney recipes previously posted on my blog.

Sweet Potato Chutney

Zucchini Chutney
Channadal/Kadalebele Chutney