Wednesday, April 30, 2008
Thursday, April 24, 2008
This dish is flavoured by all those authentic spices "Cloves, Cardamom, Cinnamon, and cooked with no added water, in the steam of the ginger garlic paste and spice of coarsely ground black pepper balls, then garnish with sauteed onions and coriander.
6 - 8 Cloves
1 tsp Fennel seeds
2 - 3 Cinnamon Sticks
4-5 green Cardamon pods
2 Tbsp Oil
2-3 Green Chillies
1 reem of Curry Leaves
2 Tbsp Ginger & Garlic
Masala Powders: Optional
1/2 tsp Coriander powder
1/2 tsp cumin powder
1/2 tsp Garam masala powder.
1 big size Onion sauteed w/ a few Curry leaves and thinly slit green chilly
1/2 cup coriander leaves.
1 tsp Lime juice
1. In a wok or shallow pan, add oil after the pan is heated and then add all the whole spices after the oil is heats up. Fry till color of the spices changes.
2. Add green chillies curry leaves fry for a few seconds.
3. Add garlic and ginger paste fry a little.
4. Now add the lamb or mutton pieces and salt , mix well.
6. Add salt and if desired all the masala powders except the garam masala powder.
7. Mix well to coat all the lamb pieces with the seasoning and salt
8. Keep roasting the meat till it is half way cooked and then add the pepper and mix well and cook the meat stirring regularly, till any water that came from the meat is evaporated.
9. Check to see if the meat is tender. At this stage add the sauteed onions, green chilly & curry leaves
10. Remove from heat and add the juice
11. Garnish with coriander leaves
This can be served hot with any seasoned rice, or just with hot rice and rasam or sambar or as a side dish for parathas, with any vegetable gravy.
This is my entry to Thick Spice - Clove and hosted canelaycomino and
created by Sunitha's World
Tuesday, April 15, 2008
The bitterness of Karela and the sourness of Tomatoes truly compliment each other making one perfect combo veggie dish which is healthy too. This is another dish where we get health and taste together.
Check for the Importance of Bitter Gourd here.
Some famous preparations of this Bitter gourd are - Tamil : added in sambar,Cooked with legumes like kidney beans, Telugu : Hot and sweet version, North Indian : stuffed & fried,
Here is the recipe for Tamatar Karela.
Bitter Gourd - Medium size - 6;
Tomatoes - 3-4 or Tomato Puree/Crushed Tomato - 1 cup or Tomato Paste 3-4 Tbsp
Oil - 1 tbsp
Mustard - 1/4 tsp
Onion - 1 small (Increase to 2 if you want more gravy)
Green Chillies - 3 slit
Curry leaves - 1 rem
Chilly powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Salt - to taste
Coriander leaves - a small bunch
Cut Bitter Gourd into circles and wash them with salt to remove excess bitterness.
Add oil in a heated Kadai/Skillet, allow mustard to splutter and then add cut onions, green chillies, curry leaves and saute till onions turn slightly brown.
Add Bitter Gourd pieces, all CCC powders, salt, and mix well to give an even coat of all ingredients.
Sprinkle some water and cover with lid to cook the Bitter Gourd in steam for about 25- 30 minutes.
Keep mixing periodically and add more water if required.
Once the Bitter Gourd is almost cooked add the tomato puree, mix well.
Cook for another 5-7 minutes or till karela absorbs the tomato flavour.
Add finely chopped coriander leaves just before removing from heat.
Serve this with hot rice, dhall curry and any other veggie fry.
This is another contribution of mine to the event Vegetable of the Week - Vow, Bitter Gourd created and hosted by Creative Pooja.
For the Hot and Sweet version add a little jaggery to the dish when it is 3/4 cooked.
Friday, April 11, 2008
From my childhood I was always attracted to this veggie. The day my grandmothers or my mom had it in the menu it was a treat for me.
I will post another preparation of this Bitter gourd in my next post. And also plan to write more of my experience with this veggie in that post. For now here is a simple Stir fry Karela.. We can use the fresh one or the frozen package. Since fresh bitter gourd is readily available in all the Asian grocery stores I always use the fresh one.
Tender Bitter Gourd - 1 Package or 1 lb (cut into cirlces)
Oil - 2 tbsp
Salt - to taste
Chilly Powder : 1 tsp
Amchur Powder : 1/4 tsp (Optional)
Anardhana Powder : 1/4 tsp (Optional)
Chat Masala : 1/4 tsp (Optional)
Soya Sauce : 1 tbsp (Optional - if you want a Chinese version)
1. Heat up a non-stick pan, add oil .
2. Add the washed/cut circles of Bitter gourd after the oil is heated.
3. Add salt and give it a nice mix, to coat all the veggie pieces with Oil and salt.
4.Stir fry for 10-15 minutes.
5. Add the optional ingredients if desired and stir fry for a minute or two.
6. Remove from heat when golden brown and crispy.
This is one of my contributions to the event Vegetable of the Week - Bitter Gourd created and hosted by Creative Pooja.
Enjoy the Stir fry with hot rice and any gravy....
Watch for the next series - Karela Tamatar.
Tuesday, April 1, 2008
Toronto observed the Earth Hour on Sat, Mar 29Th between 8.00pm and 9.00pm. This was the first time my kids ever spent so long time in dark, only with the candle lights...When we started in the beginning they would insist us to put back the lights again. My Josh would started saying "I'm scared of dark mama." But then we counselled them and set them to spend that one hour with candle lights...
Well this is the little we can do to save energy and in turn say the Environment for our Future.
I planned a Candle light dinner for that hour..so kids will be around table rather than be lost with their toys...
I baked two whole talapias for this candle light dinner, One big for us and another small for kids. So that whole hour passed away as we enjoyed eating the fish separating it from the bones, (which was really a tough part to do in the candle light). No TV, No lights, No Music, No Laptop, it was a perfect family time. Wish we get to do this more often.
Now coming to the fruit of the month...which is Pears, I have never adventured to make anything with this fruit except eating it regularly in its season after my lunch. Thanks to Food blogging which makes us go creative with food. I was able to come up with this salad this weekend.
So this goes to Raaga who is hosting the this month's AFAM : Pears This Event " A Fruit A Month " was originally started by Maheswari of Beyond the Usual.
Check for the Nutritional value of Pears here here and here
Our dear friend from Trinidad runs a Child care centre. This is the Pears tree in that backyard. Every summer we enjoy the bounty from this Pear tree. Last summer I click these pictures.. to post them on my blog when I make something with pears...This is the time for that.
So after this month's AFAM round up I will have enough recipes to try out the lavish of this tree.
All those seen in the picture...I missed to include Balsamic Vinegar, in the picture though.. so that too
Peel skin and cut pears length wise and mix all ingredients in the ratio according to your taste...and enjoy.
We Served this Salad with Baked Lemon Masala Talapia to celebrate a perfect Earth Hour, Candle light dinner.