Zucchini

dishes:

Zucchini Galore:

Adopted from the original dish in allrecipes:

Ingredients:
1/2 Zucchini [cut into 2 longs and then sliced to half moons]
1/2 Squash [cut same as above]
1 S Roma tomato [chopped]
1/2C or 1/2 onion sliced
1 Tbs Olive oil
1/4 tsp Garlic powder
1/2 tsp sea salt
Pepper



Other Zucchini dishes to try from all recipes:
Steamed Zucchini
Lemon pepper Zucchini
Zucchini relish
Elegant Zucchini tomato

Tips:

• Don't over cook zucchini, else they will become soggy.
• The best texture is when its slightly getting soft but still holds a small amount of crunch
• Same this for Squash and other soft vegetables as well.
  

Channa Masala

I made this recipe:
http://www.recipezaar.com/recipe/Channa-Masala-17471

and it turned out good, I used 2.5 C of soaked Channa
and used the ingredients in the above list for 3c channa
will need to work on the quanity of ingredients though to get the right flavour

I also liked vareva and Manjula's channa Masala in You tube will try it another time.

tried vareva's recipe for Rajma it came out awesome. 5***
This is definitely a keeper.

Asparagus with Tomato

I tried this recipe from allrecipes.com and its a simple quick to prepare dish.

Link

Ingredients

• 1 pound thin asparagus spears, trimmed and cut in half
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons minced garlic
• 1 large tomato, seeded and chopped (N - Diced small)
  
• 1 pinch salt and pepper to taste

Directions

1. Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
2. In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 5-6 minutes until they soften. Season with salt, pepper and chilli powder. Add asparagus to the pan and cook for about 3-5 min minutes, until hot.

Nimi -
Step 1:

• Boil water in a pan and add the hard ends of the asparagus first for 2 min then the rest of the asparagus for another 5 minutes. Then drain the water and refill with cold water to stop the cooking

Spring Beans w/ Coconut koora

Ingredients:
5C finely chopped Spring beans
2C finely diced onions
1/2 C shredded coconut
4 Green chillies (slit length wise)
4 red chillies
1 tsp Mustard seeds
1 1/4 Jeera seeds
1.5 tsp Minapappu
1.5 tso senaga pappu
3/4 tsp turmeric
3 tsp sea salt [6 mini tsp (4+1+1)]

Steps:

1. In a kadai add oil once the oil heats, add Mustard and jeera when jeera splutters add Mina pappu and senaga pappu and saute for 2 min until the pappu changes color, then add red chillies and green chillies and in few seconds add onion.
   
2. Saute onion for 5 min and add turmeric after 2 min add the coconut and saute for another 5 min until the coconut flavors start to come out.
3. Now add the beans and salt, saute for 5 min.
4. Then add water just till the beans are covered. Close the lid and cook for 30-40 min sauting in between. At the end add salt is needed and turn off the heat.
   

Cabbage fry - Nimi

This is a simple cabbage fry recipe that i came up with, when i moved initially to a new place and i had very few ingredients at hand. I was expecting a decent curry that i can make, surprisingly it came out very tasty and is now one of my favorites.

Ingredients:
Cabbage
Onion
Turmeric
Red chilli powder
Salt
Mustard seeds
Jeera seeds
Cilantro to garnish

Steps:
In a Kadai add some oil once oil is heated add mustard n Jeera seeds, once they start to splutter
add onion
When the onions start to turn slight brown then add turmeric, Red chilli powder and Salt. saute for another 2-3 minutes then add the cabbage. (if the cabbage is very dry then add about 1/2 C water).
Put the lid On and cook for about 20 minutes mixing in between. once the cabbage is done then remove the lid and saute till the water is gone. garnish with cilantro



CABBAGE FRY [SIMPLE] - Nimi

• 1 onion diced [1C]
  
• 1 Cabbage chopped
• 1/2 tsp turmeric
• 1 stem curry leaves
• 1/4 tsp Kaaram
• 1/2 tsp Dhania powder
• 2 tsp Salt
  

Tomato Mushroom wild rice

by trial and error came up with this recipe:

Ingredients:
1C wild rice
3C water
1/2 C onion
1/2 C tomatoes
1/4 C mushroom
1 tsp salt
1/4 tsp pepper
1/4 tsp red chilli powder
cilantro to garnish

Steps:
rice cooker - 1C rice and 3 C water , 1 tsp ghee, 1/2 tsp salt and cook it

step2: heat the pan + 1 tsp oil + 1/2 tsp ginger garlic paste saute for few seconds then add the onion + after 4-5 min add tomato, 1tsp salt, pepper and chilli powder
once the tomatoes are cooked then add the cooked rice and saute for another 2-3 minutes , turn off the heat and garnish with cilantro

Aloo Fry

recipe: link
I tried this recipe although it came different from the authors picture mine was even more darker.

9 medium Potatoes (Peeled and chopped)
2C onion (quartered and sliced)
1 tsp Turmeric
1.5 tsp Red chilli powder
1/2 tsp Coriander powder
3.4 tsp cumin powder
2-3 tbs Methi leaves
3 tsp salt
1 tsp Mustard seeds
2 tsp jeera seeds
2 tsp urad dal
2 sprig curry leaves
6 crushed garlic cloves

Step 1:
Oil + Urad Dal once they turn slightly brown + Mustard seeds + jeera seeds + once they splutter add methi leaves , garlic cloves n Curry leaves + after 10 seconds add sliced onion cook for 7-8 mts till they turn transparent to slightly brown

Step 2:
Now add Turmeric pwd + red chilli pwd + Coriander pwd + Cumin pwd + salt

Step 3:
Now add the potato and cook on close lid for 10-15 min on @4 heat stirring in occasionally
(if the mixture is too dry then add 1C water to allow all the spices to mix)
Once the potatoes are almost done (check to add any other spices) now open the lid to let the remaining water to dry. Now cook on @5 heat with lid open and mixing every 2-3 minutes. The potatoes should turn crispy brown in color and dry.

After its done turn of the heat and serve hot with rice.