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.

Okra without Stickiness: Part 2

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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.

Buttery Carrots & Mushrooms

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You need chopped up carrots and mushrooms.

To the carrots and mushrooms add any dried herb seasoning, chilly flakes and olive oil. Stir it in till evenly mixed.

Heat a pan and once its nice and hot add the carrots and mushrooms. Cook on high heat, keep stirring. Once the mushrooms are almost cooked, put a big dollop of butter on top. Once it melts in the vegetables add the spring onions. Mix and cook for just about 2-3 minutes.

Season with salt and serve with anything fried or roasted.

Snake Gourd Stir Fry

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Chop the snake gourd into small pieces.

Heat oil. Add a little coconut oil as it really help elevate the flavors. Fry dry red chilies, mustard seeds cumin, coriander seeds and turmeric powder. Once the crackling ends add the snake gourd. Saute and then mix in some coriander powder. Drizzle 3 tablespoons of water. Cook covered on low heat for 7-8 mins. Open and again drizzle 3-4 tablespoons of water. Cook covered for another 5 mins and now check if its done.

Enjoy with just plain curd like I do or with curd rice.

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