Cabbage Fry

   A simple cabbage fry as a side to the meal. Enjoy!

Ingredients

Cabbage (white or purple) - 1 cup (finely chopped)

Onion - 1/2 (finely chopped)

Green Chillies - 2 (split lengthwise)

Curry leaves - 10

Oil - 1/2 Tablespoon

Mustard seeds - 1 Teaspoon

Channa Dal - 1 Teaspoon

Urad dal - 1 Teaspoon

Turmeric powder - 1/2 Teaspoon

Salt - to taste

Water - To sprinkle

Method

1. Heat oil in a pan and allow the mustard seeds to splutter then add the channa and urad dal.

2. Add green chillies, curry leaves and onion and cook for 2 minutes.

3. Now add the cabbage along with turmeric powder and salt and stir for 2 minutes. Then sprinkle little water and cover the pan with the lid for 5 to 7 minutes with occasional stirring. The sprinkled water will create the steam in which the cabbage will be cooked.

4. Cabbage stir fry is ready to be served.

Note

* A spoonful of grated coconut can be added towards the end for extra texture and flavour.

Courgettes Tomato Curry

    Courgettes are similar in taste to our desi ridge gourd but has a smooth epiderm compared to the ridged gourd. They come in green and golden yellow colours in the market. I have not tried the yellow ones but the green ones are really tasty and similar to cucumber in its appearance. I have shared a simple curry recipe, Enjoy!

Ingredients

Courgettes - 2 ( finely diced )

Onion ( medium ) - 1 ( finely chopped )

Tomato ( big ) - 1  ( finely chopped )

Green Chillies - 2 ( slit lengthwise )

Garlic - 3 pods ( finely chopped )

Curry leaves - 10

Mustard seeds - 1/4 Teaspoon

Cumin Seeds - 1/4 Teaspoon

Turmeric powder - 1/4 Teaspoon

Coriander powder - 1/2 Teaspoon

Salt - as required

Oil - 1 Tablespoon

Water - 1/2 cup

Method

1. Heat oil in a pan and allow the mustard seeds to splutter. Then add the cumin seeds.

2. Now add the green chillies, curry leaves and onion and cook them for 3 minutes.

3. Add the garlic and once the raw smell is gone add the tomatoes and cook until it is completely mashed.

4. Add the courgettes followed by turmeric and coriander powder and give a good stir.

5. Add water and salt, cover the pan with a lid and cook for 10 minutes.

6. Open the lid and give a quick stir and turn off the heat.

   Courgettes curry is ready to be served with rice or roti.

Spinach and Onion Bonda / Fritters

 During the rainy days we tend to crave for something nice, hot and crispy snack along with a hot cuppa. Here is a healthy version of the snack with onion and spinach. Enjoy!

Ingredients
Besan / Chickpea flour - 1 cup
Young Spinach Leaves - 1 cup ( finely chopped )
Onion - 1 ( finely chopped )
Green Chillies - 2 ( finely chopped )
Curry leaves - 10 ( finely chopped )
Ginger - 1 cm ( grated )
Red chilli powder - 1/2 Teaspoon
Sodium Bicarbonate -1/2 Teaspoon
Salt - as required
Water - as required
Oil - for deep frying

Method
1. Mix all the ingredients other than the oil as shown in the picture below. Add little water at a time.

2. Heat the oil for deep frying in a thick bottomed wide pan. Maintain the heat or flame in medium high.
3. Drop the mix as little balls in the hot oil in a spoon or by hand. 
4. Once they are cooked take them out and drain the excess oil using kitchen towels.
5. Serve with tomato sauce or red chilli chutney.

Note
* The oil should not be very hot as the mix will be burnt outside and uncooked inside.
* You can also add potatoes into the mix for additional texture and flavour.

Grilled Salmon

    Salmon is one of the best sources of protein and omega 3 fattyacids. Living here in UK, we are lucky enough to get the best salmon in the world from the freshwater Lochs in Scotland. The meat is marbeled with enough fat which keeps the flesh soft after cooking. Here is a lip smacking version of the salmon - grilled salmon and my favourite of all time. Enjoy!

Ingredients

Filleted Salmon (skinless & boneless) - 350 gms

Garlic butter - 1 Tablespoon (optional)

For Marinade

Red Chilli Powder - 11/2 Teaspoon

Turmeric Powder - 1/2 Teaspoon

Black Pepper Powder - 1/2 Teaspoon

Salt - as required

Dried Thyme - 1/2 Teaspoon

Lime Juice - Juice of 1/2 lime

Method

1. Mix all the ingredients mentioned under the for marinade header and make a fine paste. Check for heat and salt and adjust it according to your palate.

2. Cut the salmon steak into equal sized pieces.

3. Marinate the salmon with the marinade and let it marinate for an hour or longer.

4. Arrange the salmon pieces with the skin side down and leave enough space between them in a baking tray lined with aluminium foil.

5. Smear the garlic butter on the top and sides of the salmon pieces.

6. Pre-heat the oven to 200 C and place the baking tray in the middle rack of the oven and cook for 8 - 10 minutes. 

7. Turn the salmon to the other side and cook for just 1 minute until the skin side gets crispier.

8. Take the tray outside and allow it to rest for 2 minutes.

9. Serve hot with a squeeze of lime and sliced onion by the side.

Note 

* Do not over cook as all the water and oil from the fish will ooze out and the meat will become harder.

Avial

Avial is typically a keralan dish and served mainly with the onam sadhyas. As I had an opportunity to be with Malayalis during my schooling and working days, I relished this dish every now and then. When you have few left over vegetables in your refrigerator  you can whip up this dish which is very delicious and nutritious at the same time. Enjoy!

 Ingredients

2 cups of mixed veggies including

Carrot

Potato

Cucumber

Baby Aubergine

Drumstick

Raw Banana

Beans

Ivy gourd

Water - 1 1/2 cups

Salt - as required

Oil - 1 Tablespoon

Mustard seeds - 1 Teaspoon

Curry leaves - 10

Turmeric powder - 3/4 Teaspoon

Yoghurt - 1 cup

To Grind

Coconut - 3 Tablespoon

Cumin seeds - 1 Teaspoon

Green chillies  - 3

Garlic - 2 pods

Ginger - 1 cm thick

Onion - 1/2 or Shallots - 7

Method

1. Cut all the veggies into equal shapes and sizes and keep aside.

2. Grind all the ingredients mentioned under the to grind header into a smooth or coarse paste with little water.

3. Heat oil in a pan and add mustard seeds and allow them to split open. Then add the curry leaves followed by the veggies and ground paste.

4. Add turmeric and salt and water and mix thoroughly.

5. Cover and cook for 15 - 20 minutes or until the veggies are completely cooked.

6. Finally add the yoghurt and give a good mix. Care should be taken not to break the cooked veggies.

7. Serve hot with rice or .
Note

 * Any vegetable of your choice can be added. But should not be slimy like lady's finger. It will ruin the texture of the dish.            

Cluster Beans Fry / Kothu Avarakkai Poriyal

Cluster beans fry is one of my favourites with curd rice. It tastes great when added a spoonful of grated coconut but I have avoided it being diet conscious. Enjoy!

Ingredients
1. Cluster beans - 250 gms 
2. Oil - 1 Teaspoon
3. Mustard seeds - 1/2 Teaspoon
4. Urud and Channa Dahl - 1 Teaspoon
5. Curry Leaves - 10
6. Onion (medium) - 1/2 (finely chopped)
7. Green Chilli - 1
8. Salt - to taste
Masalas
1. Turmeric Powder - 1/4 Teaspoon
2. Red Chilli Powder - 1/2 Teaspoon


Method
1. Wash the cluster beans and slit both ends removing the thick fibre at the sides of the beans and finely chop them.
2. Heat oil in a pan and allow the mustard seeds to split and then add the urud and channa dahl.
3. Now add the curry leaves followed by green chilli and onion. Sauté until they are cooked.
4.  Add the chopped beans followed by the salt and masalas and sauté for a while.
5. You will notice the colour of the beans changing to a fine green which is when you have to add 1/4 th cup of water to the pan and close it with a lid. The heat should be on medium.
6. Say after 5 minutes the beans should be cooked. Give a quick stir and turn the heat off.
               Cluster beans fry is ready to be served!
Note
* A spoonful of grated coconut can be added towards the end to add extra taste to the dish.

Potato fry

Potato fry is the favourite dish of everyone which goes as a starter, snack or a side for any dish. There are different versions of preparing these fries and here I have shared my version which I learnt from my friend Sushma. Enjoy!

Ingredients
Potatoes - 5 (diced, cubed or cut into thin sticks)
Oil - 1 1/2 Tablespoon
Red chilli powder - 1 Teaspoon
Turmeric powder - 1/2 Teaspoon
Urud dahl/White lentil - 1 Tablespoon
Channa dahl/Yellow split peas - 1 Tablespoon
Salt - to taste


Method
1. Heat oil in a pan and add the urud and channa dahl and roast till they become golden yellow in colour.
2. Now add the cut potatoes, salt, red chilli and turmeric powder and sauté .
3. Reduce the heat to medium and keep stirring until the potatoes are cooked.
4. As time goes, the potatoes will become crispier.
               Potato fries are ready to be served.
Note
* Keep cooking in the medium heat until you get the desired crispiness.