Beet Greens Stir-fry

Day 17 of Recipe Marathon #2.

Being Vegetarian and living in remote part of Alaska has its disadvantage, mainly with the produce we get.  Selection of vegetables we get here is very limited, and we don’t get any organic produce what so ever. Sometimes I  do feel like cooking with greens, just thinking for chemicals and pesticides used to grow that greens, puts me off from buying that. I never thought of cooking with organic vegetable, as long as I lived here in this part  Alaska.

Well, things have changed lately, we are able to get fresh Organic veggies and fruits from a neighboring state. They ship about 10 -12 types of different fruit and veggies which are fresh that week. This week we got a bunch of fresh beets along with its stem along with other fruits and veggies.

So I made a quick stir-fry with the beet greens and also used the stem. Taste was absolutely amazing. For a change I used powdered Dalia Dal/roasted gram Dal(hurigadale) instead of coconut.beets

Ingredients :

  • Beets greens – 1 bunch(l used both leaves and stems)
  • Spring Onions – 1 bunch (optional)
  • Onion – 1 medium
  • Green chili- 2 slit (optional, can use red chilli powder instead)
  • Lime juice- 1 tsp freshly squeezed
  • Dalia Dal- 1tbsp powdered ( coconut can be used)

Tempering :

  • Oil, mustard seeds and Channadal – 1 tsp each
  1. Clean beet greens, wash and chop them , Chop green onions and yellow onions as well.
  2. Heat oil in a pan, when hot add mustard seed and Channadal, when Dal starts to change color add onions and fry till soft.
  3. Then add chopped greens, cover and cook till the greens are wilted (reduced  to half). Then add salt and powdered Dalia Dal. Squeeze some fresh lime juice. Mix well.

We had with rice and Dal. Enjoy !

Check out recipes of my fellow Marathoners.

DK , Srivalli, Ranji, PJ, CurryLeaf, Medha, Priya,  Bhawna,  Raaji,  Anu,  KamalaRoopa,  Divya Kudua,  Rekha,  Divya MLakshmi, RaagaLakshmi VenkateshSripriya, Viji, KamalikaPavani, Karuna, Roochi
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Majjige Huli / Yogurt Curry

Day 16 of Recipe Marathon #2.

Majjige (meaning curds/yogurt in kannada), Huli means thick curry made by grinding coconut with spices(huli also means sour/tangy). I make this whenever I have lots of yogurt at home or sometimes  when I am bored of eating sambar with rice.

Different kinds of squashes are used for making this curry, most common is ash gourd, other veggies and squashes like cucumber, winter squash, chayote, bottle gourd are used. I made this with Chayote (seemebadanikayi/chow chow) squash, which is available in our store all year.

huli

Ingredients

  • Curds/yogurt – about a cup ( I used home made)
  • Chayote squash – 1( skin peeled, core removed, chopped and cooked till tender)

For grinding into paste

  • Coconut grated- 1tbsp or more
  • Dalia Dal/hurigadale – about 2tbsp
  • Cilantro/coriander leaves- 1 big hand full cleaned and washed
  • Chillies red or green – 2 or 3
  • Cumin seeds – 1tsp

Tempering

  • Oil, mustard seeds, urad Dal and – 1tsp each
  • Hing a pinch
  1. Cook squash with little water, until just tender.
  2. Grind into smooth paste all the above ingredients with adding enough water.
  3. Mix grind paste with yogurt, to the add cooked squash mix well. Add salt and adjust to taste.
  4. Do the tempering by adding mustard seeds and urad dal to to oil, add hing. When dal starts to change color add the tempering to yogurt mixture. Mix well.

Enjoy with hot rice.

Check out recipes of my fellow Marathoners.

1. DK 2. Siri 3. Srivalli 4. Ranji 5. PJ 6. Curry Leaf 7. Medha 8. Priya 9. Bhawna 10. Raaji 11. Anu 12. Kamala 13. Roopa 14. Divya Kudua 15.Rekha 16.Divya M 17.Lakshmi 18.Raaga 19.Lakshmi Venkatesh 20.Sripriya 21.Viji 22.Kamalika 23.Pavani 24.Karuna 25.Roochi
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Zucchini Chutney

Day 15 of Recipe Marathon #2.

Zucchini is a very new vegetable to me, started using this vegetable very recently. I don’t know very many dishes to cook with it, I always make sambar or curry with it. But today I tried making chutney with it, same way we make Ridge gourd (heerekaayi as we call in Kannada) chutney. It turned out to be a very creamy,spicy and tasty chutney. We had this with Ragi Rotti. This was our Saturday Brunch.

zucchini

  • Zucchini – 1 medium (cut into big chunks)                             zuc-ing
  • Onion – 1 very small chopped
  • Channadal – 1tbsp (peanuts or sesame seeds can also be used)
  • Coconut grated – 1tbsp (optional)
  • Cilantro leaves- few springs
  • Red chillies – 3or4 ( Green chillies can also be used)
  • Tamarind(dried one soaked in water)-  about 1tsp (use tamarind paste)
  • Oil – 1tsp
  1. Heat oil, when hot add Channadal and fry for few minutes until its golden. Remove from heat and keep aside.
  2. Chop zucchini and onions and fry them  in  little oil for 5-7 minutes, until just tender.
  3. Once its cool enough, in a blender first grind Channadal  and then add veggies, tamarind water, coconut , chillies and salt.
  4. Grind them to smooth paste. I skipped the tempering part, since I had sautéed them in oil previously.

Tastes good with doses, idlies, rottis or use this as a dip with  some chips. Enjoy !

Check out recipes of my fellow Marathoners.

1. DK 2. Siri 3. Srivalli 4. Ranji 5. PJ 6. Curry Leaf 7. Medha 8. Priya 9. Bhawna 10. Raaji 11. Anu 12. Kamala 13. Roopa 14. Divya Kudua 15.Rekha 16.Divya M 17.Lakshmi 18.Raaga 19.Lakshmi Venkatesh 20.Sripriya 21.Viji 22.Kamalika 23.Pavani 24.Karuna 25.Roochi

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Potato Sambar/Curry

Day 14 of Recipe Marathon #2.

I make Sambhar (south Indian lentil curry) at least 3 or 4 times a week, I make this for our mid-day lunch. So here is my recipe for making Sambar.

aloo1

  • Potatoes,Onion and Tomato – each cut into big chunks.
  • Sambar powder, tamarind paste and jaggery – 1 tsp each.
  • Tempering : Oil, mustard seeds – 1tsp and Hing/asafoetida- 1/4 tsp or a pinch.
  • Toor Dal(split pigeon peas) – 1/2 cup
  • Garnish few cilantro/coriander leaves.
  1. Wash Dal, chop veggies and pressure cook till soft.
  2. Once done, add sambar powder( substitute with curry powder), dry tamarind dissolved in water (or tamarind paste) and jaggery or Brown sugar. Mix well and let it cook for 10 mins until the raw smell of sambar powder is gone.
  3. Then do the tempering, add mustard seeds and hing to hot oil, when it  mustard seeds starts to pop, switch off and add that to sambar.
  4. Garnish with few fresh cilantro springs. Serve warm.

We like to eat sambar with rice. Enjoy !

Check out recipes of my fellow Marathoners.

1. DK 2. Siri 3. Srivalli 4. Ranji 5. PJ 6. Curry Leaf 7. Medha 8. Priya 9. Bhawna 10. Raaji 11. Anu 12. Kamala 13. Roopa 14. Divya Kudua 15.Rekha 16.Divya M 17.Lakshmi 18.Raaga 19.Lakshmi Venkatesh 20.Sripriya 21.Viji 22.Kamalika 23.Pavani 24.Karuna 25.Roochi

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Avocado Chutney

Day 13 of Recipe Marathon #2.

Avocado chutney/dip is a small twist on classic Indian cilantro-chili chutney. This is a very simple, quick and tasty chutney.

avacado

Ingredients:

  • Avocado – 1 ripe
  • Cilantro/coriander leaves – 1 bunch
  • Green Chillies- 2-3
  • Lime or lemon juice – 1tsp
  • Salt to taste
  1. Cut and mash avocados, squeeze lime juice all over it and mix well
  2. In a blender/ mixer grind cilantro, chillies along with little salt and water to smooth paste.
  3. Mix that with mashed avocados. Thin little bit using water to use as a dipping sauce.  

I use this as a spread on cutlets, burger patties, sandwiches.  Will be nice as a side dish for parathas too very creamy chutney.

Enjoy !

Check out recipes of my fellow Marathoners.

1. DK 2. Siri 3. Srivalli 4. Ranji 5. PJ 6. Curry Leaf 7. Medha 8. Priya 9. Bhawna 10. Raaji 11. Anu 12. Kamala 13. Roopa 14. Divya Kudua 15.Rekha 16.Divya M 17.Lakshmi 18.Raaga 19.Lakshmi Venkatesh 20.Sripriya 21.Viji 22.Kamalika 23.Pavani 24.Karuna 25.Roochi

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Chutney Powder/ Spice Powder

Day 12 of Recipe Marathon #2.

This is my mother’s recipe for chutney pudi/chutney powder. This is a very essential powder in my kitchen.

chutney-pudi

  • Channadal / Kadalebele – 1 cup
  • Urad dal/ Uddina bele – 3/4 cup
  • Split Moonddal / heserubele- 1/2 cup
  • Red chilies – 6 (use byadagi type chillies to get good red colour)
  • Tamarind- dried about 1tsp
  • Dried coconut and Jaggery – 1tbsp grated
  • Salt to taste

Tempering : Oil – 1tsp  and Hing/asafeotida – 1/4 tsp

  1. Dry roast (or roast with little oil), all the above ingredients(except dried coconut, jaggery and salt) till golden brown in colour.
  2. Once done, let it cool compeletly to that add dried coconut, jaggery grated, add salt.
  3. Using a blender/mixie grind them to fine powder. 
  4. Heat oil, when hot add hing and add that oil to powder mix well and use as needed.

We use this Powder,mixed along with oilve oil or ghee or sometimes with curds/yogurt as a side dish with dosas, rottis, chapathis and rice as well.

Enjoy !

Check out recipes of my fellow Marathoners.

1. DK 2. Siri 3. Srivalli 4. Ranji 5. PJ 6. Curry Leaf 7. Medha 8. Priya 9. Bhawna 10. Raaji 11. Anu 12. Kamala 13. Roopa 14. Divya Kudua 15.Rekha 16.Divya M 17.Lakshmi 18.Raaga 19.Lakshmi Venkatesh 20.Sripriya 21.Viji 22.Kamalika 23.Pavani 24.Karuna 25.Roochi

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Brinjal/Eggplant Curry

Day 11 of Recipe Marathon #2.

I made this quick curry for lunch today, goes well as a side dish with rice or rotis.

brinjal

Ingredients

  • Brinjal /Eggplant – 1 big (if using small one 5-6)
  • Onion – 1 small thinly sliced
  • Tomato – 1 small finely chopped

Spices

Tempering

  • Oil, cumin seeds and channadal – 1tsp each

For garnish few cilantro springs.

  1. Chop veggies thinly. Do the tempering by adding cumin to hot oil, add channadal when it starts to change colour add all the veggies. Cover and cook for 5 mins or untill its just soft.
  2. Add salt and spices,mix well and let it cook for 5 more minutes or untill all the flavour combines well.
  3. Switch off the heat and Garnish. Enjoy !

Check out recipes of my fellow Marathoners.

1. DK 2. Siri 3. Srivalli 4. Ranji 5. PJ 6. Curry Leaf 7. Medha 8. Priya 9. Bhawna 10. Raaji 11. Anu 12. Kamala 13. Roopa 14. Divya Kudua 15.Rekha 16.Divya M 17.Lakshmi 18.Raaga 19.Lakshmi Venkatesh 20.Sripriya 21.Viji 22.Kamalika 23.Pavani 24.Karuna 25.Roochi

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