LADIES FINGER PACHADI

This is a very different pachadi and tasty too. More suitable for pulao varieties.

வெண்டைக்காய் பச்சடி

Ingredients

Ladies finger- 250 gm
Enough fresh curd
Finely chopped onion-1
Finely chopped tomato- half cup
Finely chopped green chillies-2
Shredded ginger- half sp
Cumin seeds-half sp
Asafetida pr- half sp
Turmeric powder- half sp
Finely chopped coriander- 2 tbsp
Sambar podi- half sp
Oil- 2 tbsp
salt to taste

Procedure:
Wash and cut the vegetable in to thin slices.
Heat a kadai and pour the oil.
Add the cumin seeds and when they start to splutter, add the ladies fingers and fry on slow fire.
After a few minutes, add the onions with the green chillies.
Fry them for a few minutes.
Then add the tomato with the powders and salt and cook until the ladies fingers become soft.
When the ladies fingers are still in green colour, sprinkle the sambar powder and cook for a few seconds mixing well.
Add the coriander.
When cooled, mix in with a liberal quantity of fresh curd.
Now the pachadi is ready for serving!!

Tomatillo and Edamame Almond Curry

I usually like sour things very much like mangoes, tamarind. So when I went to buy veggies I saw these beautiful tomatillos. I did try grilling these tomatillos to stuff in my tortilla they did taste very good and acted as lime substitute. This time I wanted to try making an alternate Indian subji for eating with hot rice for lunch. 

You might be thinking where these almonds fit into this recipe right!! Instead of making a traditional coconut gravy I tried this almond gravy, just to induce some healthy aspect in every dish I try. ;-)

Ingredients:

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4 big Tomatillos cubed

1/2 Edamame

1/4 cup roasted almonds and powdered

1 tbsp Ginger and green chili and cumin paste (you can grind this with the almonds)

1/2 tsp turmeric powder

salt to taste

1 sprig curry leaves

1 tsp mustard seeds

1/4 tsp urad dal

1/2 tsp chana dal

1/2 tsp asafoetida powder

2 tsp oil

Method:

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1. Wash and cube the tomatillos.

2. Dry roast the almonds and powder it along with 2 -3 green chillies, 1/2 inch ginger and 1/2 cumin seeds to powder/paste

3. In a heavy bottom pan add oil  add mustard seeds, urad dal and chana dal when the mustard seeds starts to splutter add curry leaves and safoetida.

4. Now add the edamame and bit salt, cover and cook it for about 5-8 mins or until half cooked. Now add the tomatillos and cook it through adding turmeric and rest of the salt.

5. Once the tomatillos and edamame are cooked well add the almond powder and stir well on low flame. cover it again and cook it for about a min or 2.

6. Serve this with hot rice or roti's.

Salmon White Beans and Cherry Tomatoes with Dinner Rolls

Today I was getting very much bored eating usual food. I wanted to make and eat these dinner rolls, but to come out of my guilt that I am eating fatty food I wanted to combine dinner rolls with something healthy and filling. So came up with this recipe and used white beans. This is my first recipe with white beans, If tasted good though.

Ingredients:

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2 Salmon Fillet cut to cubes.

1 can white beans (liquid drained and washed)

1 cup Cherry tomatoes 

2 pods of garlic

1 tsp Pepper powder

1 tsp Red pepper flakes (optional)

1/4 cup Flat leaf parsley chopped

Salt

1 tsp Olive oil

1 tsp Butter

1 pack dinner roll dough (store bought)

Method:

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1. Preheat oven according to package instruction to prepare the dinner rolls. Remove dough from package and roll and arrange the dinner rolls on a baking sheet and bake it.

2. In a skillet add olive oil and butter so that the butter does not brown up.

3. Now add the chopped garlic and stir for a minute add the white beans and tomatoes and cook it for about 5 mins on medium high heat covered. sprinkled with salt and pepper powder.

4. When the tomatoes start bursting a bit add the fish and red pepper flakes and stir nicely.

5. It takes about 5 mins for the fish to cook covered.

6. Garnish with chopped parsley and serve it hot with warm dinner rolls. As simple as it sounds and very tasty.