Kohlrabi / Noolkol Kurma

Kohlrabi / Noolkol Kurma

Ingredients:

  • Noolkol, chopped into cubes ~ 1 cup
  • Onion, slit lengthwise ~ 1
  • Tomato, chopped into cubes ~ 1
  • Ginger-garlic paste ~ 1 Tbsp.
  • Sombu / Fennel seeds ~ 1 tsp.
  • Salt ~ to taste
  • Oil ~ 1 Tbsp.
  • Cinnamon stick ~ 1
  • Cloves ~ 2
  • Water ~ to get the kurma to the desired consistency

To blend:

  • Coconut ~ 2 Tbsp.
  • Roasted gram / Pottu Kadalai ~ 2 Tbsp.
  • Coriander powder ~ 1 Tbsp.
  • Sambhar powder ~ to taste

Steps:

  • Blend the items under the ‘To Blend’ into a coarse paste with some water.
  • In a pan, add the oil, and once hot add sombu, cinnamon stick and cloves, followed by the onions and ginger-garlic paste.
  • Saute the onions until soft, and then add the tomato and noolkol.
  • Once the tomatoes turn mushy, and the noolkol is cooked, add the blended stuff, water and salt and let it come to a boil.

Spaghetti with Spinach

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Ingredients:

  • Spaghetti ~ a fistful
  • Spinach ~ a bunch
  • Red pepper flakes, Salt ~ to taste
  • Garlic, chopped fine ~ 2
  • Water ~ to boil the spaghetti
  • Olive oil ~ 2 Tbsp.

Steps:

  • Boil the spaghetti as per instructions on the package, until al dente.
  • Add oil and chopped garlic to a skillet, and turn on the stove. In a low flame, let this be on the stove for about 10 minutes, so that the oil is infused with garlic flavor. Make sure the garlic doesn’t burn.
  • Add the spinach and pepper flakes, and saute until the spinach welts.
  • Now add the spaghetti and salt and give it a good toss.
  • Turn off the stove, and serve with some shaved parmesan cheese on top.

Cracked Wheat Upma

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Ingredients:

  • Cracked wheat ~ 1 cup
  • Onions, sliced lengthwise ~ 1
  • Red chilies ~ 2
  • Peas ~ ½ cup
  • Tomato, chopped into cubes ~ 1
  • Salt ~ to taste
  • Water ~ 2½ cup
  • Oil ~ 1 Tbsp.
  • Mustard ~ 1 tsp.
  • Cilantro ~ a few sprigs

Steps:

  • Add oil to a pan, and once hot, add the mustard seeds, followed by the red chilies.
  • Now add the onions and saute for a couple of minutes. Mix in the tomatoes, and saute until tomatoes turn mushy.
  • Add the peas, and give it a stir for a couple of minutes.
  • Now add the salt & water, cover, and let this come to a boil.
  • Add in the cracked wheat, ensuring no lumps are formed, cover and cook until the water has evaporated.
  • Garnish with cilantro.

Blueberry Scones

Blueberry Scones | Easy Blueberry Scones | Eggles Blueberry Scones

Ingredients:

  • All-purpose flour ~ 2 cups
  • Baking powder ~ 1 Tbsp.
  • Salt ~ ½ tsp.
  • Sugar ~ 4 Tbsp.
  • Butter, cold ~ 5 Tbsp.
  • Blueberries, fresh or frozen ~ 1 cup
  • Milk ~ 1 cup
  • Lemon zest ~ 1 Tbsp.
  • Lemon juice ~ 2 Tbsp.
  • Vanilla extract ~ 1 tsp.

Steps:

  • Preheat oven to 400 deg. F
  • Mix in the dry ingredients – flour, baking powder, salt, sugar, lemon zest.
  • Grate the cold butter into the dry mixture, and mix it well so that the butter rubs into the flour well.
  • Fold the blueberries into the mixture, taking care not to smash them.
  • Now, pour in the milk, lemon juice, and vanilla extract, and mix it just until the dough comes together.
  • Pat the dough on a floured surface into a circle about 1 inch thick, and cut it into 8 pieces.
  • Place on a baking sheet, brush the top with either some melted butter, or some milk, and bake for about 15 – 20 minutes until done.

Recipe Adapted from Food Network

Chinese Fried Rice

Indo-Chinese Fried Rice | Chinese Fried Rice | Vegetarian Chinese Fried Rice | Eggless Chinese Fried Rice | Chinese Fried Rice with Cabbage and Carrot

Ingredients:

  • Rice ~ 1 cup
  • Carrot, julienned ~ ½ cup
  • Cabbage, julienned ~ ½ cup
  • Spring onions, slit into discs ~ 3 sprigs
  • Salt, Black pepper ~ to taste
  • Oil ~ 2 Tbsp.
  • Soy sauce ~ 1 tsp.

Steps:

  • Soak rice for about 30 mins before cooking. Cook the rice and keep it aside.
  • In a pan on medium heat, add the oil and once hot, add the white portion of the spring onions and saute for a couple of mins.
  • Turn the flame to high and add the carrots and saute for about a min, followed by the cabbage which also should be sauteed for a minute.
  • Now add the salt, pepper and soy sauce and stir for another minute or two.
  • Mix in the green portion of the spring onion, give it another stir and mix this with the cooked rice.

Recipe Adapted from Rak’s Kitchen

Spinach Stew

Spinach Stew | Keerai Stew | Keerai Masiyal

Ingredients:

  • Spinach, cut roughly ~ 1 bunch (about 2 cups)
  • Onion, slit lengthwise ~ 1
  • Tomato, chopped into chunks ~ 1
  • Tamarind paste ~ 1 tsp.
  • Salt ~ to taste
  • Oil ~ 1 Tbsp.
  • Urud dal, mustard ~ 1 tsp.
  • Red chilies ~ to taste
  • Water ~ ½ cup, or as needed for desired consistency

Steps:

  • In a pan, add the oil, and once hot add the mustard seeds and the urud dal, and once the mustard splutters add the red chilies.
  • Immediately add the onions and saute until they turn soft.
  • Now add the tomatoes and saute until they soften as well.
  • Add the rest of the ingredients – spinach, tamarind paste and salt, and give it a good mix.
  • Now add the water, cover and cook until the spinach has wilted.

Notes:

  • Have this mixed with rice, and a curry (potato fry) on the side.

Beans Curry

Beans Curry

Ingredients:

  • Beans, cut into 1-inch pieces ~ 1 cup
  • Coconut flakes ~ 2 Tbsp.
  • Mustard, urud dal ~ 1 tsp.
  • Salt, Red chilies ~ to taste
  • Oil ~ 1 Tbsp.

Steps:

  • In a pan, add the oil, and once hot add the mustard seeds, urud dal and red chillies.
  • Once the seeds splutter, add the chopped beans & salt, sprinkle some water, cover and cook on low heat until the beans are cooked.
  • Add in the coconut, mix well and turn off the stove in a couple of mins.