Cream of Pumpkin

IMG_20170611_175413007~2-01

Minimal Ingredients to a soul filling happy meal.

You need:

  1. A yellow pumpkin chopped into small pieces.
  2. One chopped onion
  3. One tablespoon Fennel seeds
  4. 2 dried red chilies
  5. Coriander
  6. Pinch of nutmeg
  7. 100 ml of fresh cream

Heat coconut oil and saute fennel and the red chilies. Add the onion and cook only till it softens up and turns translucent. Add the pumpkin and cook on medium heat till they soften. That should take roughly 7-8 minutes. Add coriander and mix well. Add fresh cream, stir and switch of the stove.

Let it cool and then run it thru a blender. If you want to dilute it, add some milk.

 

Cabbage Poriyal

Heat coconut oil. Temper the oil with a teaspoon of cumin and mustard seeds. Add a fistful of curry leaves. As the fragrance is released add a couple of chopped up carrots.

A minute or two later add thinly sliced cabbage. Cook till they get soft and tender on high and medium heat. To know when its ready, simply eat a piece and check.

Garnish with grated coconut.

Eat as an accompaniment to rice and lentils or as a standalone salad.

Mixed Veggies​


Marinate cut brinjals in olive oil and special seasoning. Special seasoning is just some ground up spices like dry red chilli, coriander seeds, fennel seeds, cumin and salt.

Heat butter in a thick pan, toss in paneer and let it brown a little. Add chopped up cauliflower and broccoli. Cook on high heat. Stirring will protect it and high heat will prevent a mushy mess. Season with thyme and salt. Remove.


In the same pan now fry the brinjals till they are tender.

Serve with a dash of mayonnaise.

Ponnangani Keerai with Paneer

IMG_20170517_102031804-01

I love Ponnangani Keerai because its so easy to clean and pluck the leaves out of the stems.

Read more about this beneficial vegetable from Wiki

As its flowers look like the eyes of a fish, Alternanthera sessilis is called Matsyakshi, fisheyed. Other Indian names of this plant are Koypa in Marathi, Honganne ಹೊನಗೊನ್ನೆ ಸೊಪ್ಪು in Kannada, Ponnaganti koora పొన్నగంటి కూర in Telugu, Ponnanganni Keeraiபொன்னாங்கண்ணி கீரை in Tamil peānnaṅṅāṇi പൊന്നങ്ങാണി in Malayalam.

For preparing this dish use a slightly larger kadai. Fry paneer in ghee and them move it to a corner. Wait for a minute or two for the oil to again settle in the middle of the kadai. Now add carrots and onions. Slightly fry them and then add all the greens. Cook covered for about 10 mins on low heat. Mix everything and season with salt and pepper.

Serve hot or cold. This is a very healthy dish especially for digestion and your eyes.

Roasted Pumpkin and Beets

PhotoGrid_1493709253032

Want a quick lunch box for a busy day.

Slice up beets and pumpkin. Liberally coat with olive oil and season with salt and pepper. Wrap foil on a pan. Place the vegetables without stacking them a lot.

30 minutes at 180C is more than enough to soften them up and develop the flavors. Sprinkle some chilly flakes and any dry seasoning powder like sumac berries or zatar.

Enjoy.

Okra without Stickiness: Part 2

PhotoGrid_1492577956276

Couple of months back I had posted the recipe Okra without Stickiness. But it used whole okra and not many kids like it this way.

So this is technique is when you want to cook it after cutting into smaller pieces. Rub chilly powder, turmeric, salt and 2 tablespoons of sesame oil on 500 gms of Okra. Start cooking on high heat. Then spread them all out so that no piece is on top of another. When it almost cooked, stir it well and add 2 tablespoons of besan flour and garnish with grated coconut.

No Sticky or gooey mess. Just a lovely vegan dish.

Mushrooms & Broccoli

Cut broccoli into florets and soak them in salt water for about ten minutes.

Meanwhile cook mushrooms in butter on high heat. Avoid boiling them by constantly stirring. Once all the water has evaporated add chopped garlic, some extra virgin olive oil and the florets.

Cook covered in low heat for about ten to fifteen minutes but keep checking so it does not burn.


Don’t overcook the broccoli. Check by eating a floret and it must have a little resistance.​  Season with salt and serve your family a super healthy dish.