Curried Long and Kidney Beans - Srilankan Style

Toronto ranks as the second-best city among the world's "metro powerhouses" in areas of business opportunities, culture, livability and innovation, only beat out for the top spot by New York City and followed closely by surprise contender San Francisco a new report claims. As for me, I will tag Toronto as an cultural Icon. I'm always impressed by the feast of cultures its got to offer. And sure different cultures bring exotic flavours of different foods, Western, Mexican, Italian&Spanish, South Asian, Greek& other Mediterranean, Chinese, Japanese, Thai&Malai & other Oriental, Pakistani, Srilankan you name it...With all these captivating culinary skills we have a perfect gastronomic treat right here.

Today I'm blogging one of my favorite Srilankan Tamil curry made with Srilankan raw curry powder which is usually on the menu in most of the Srilankan Tamil take outs and their gatherings and special occasions. Somehow took a liking towards this vegan preparation that I gave it a try at home. Some of the Srilankan Tamil dishes follow the method to deep fry the vegetable and then add it to the sauce/gravy, which definitely grades high in taste if you comprise on health. Well once in a while is ok, but not on regular basis. I completely cooked in steam and it still turned out tasty.

Ingredients:
1 full bunch of Long beans, broken into 1 inch pieces
1 or 1/2 Can Kidney beans
1 Tbsp Oil
1/2 tsp mustard seeds
1 medium onion sliced
3 small green chillies
8-10 curry leaves
2 Tbsp Srilankan Curry power or use the Spice powder mix(below)
2 Tbsp Tomato Paste
Salt to taste
For the Spice powder mix:
1 tsp coriander powder
1/2 tsp fennel powder
1 tsp cumin powder
1/4 tsp fenugreek powder
1/4 tsp Mustard powder
1 tsp Chilly powder
1/4 tsp Black pepper powder
1/2 tsp Dhal powder

Preparation:

In a kadai, heat oil and allow mustard to mustard.
Add sliced onions, slit green chillies & Curry leaves and saute till onions are translucent.
If not deep frying, then add the broken long beans, salt and saute' .
Now add the Srilankan Masala powder and mix thoroughly.
Add tomato paste and mix again.
If required sprinkle some water and cook covered for 15- 20 min or till the beans are soft.
If you deep fried the beans, then before adding the fried beans add the spice powder to the sauteed onions and fry well.
Then tomato paste and a little water and cook till the sauce thickens, and then add the beans to the tomato spice mix gravy.
Cook for 5 to 6 mins till the beans absorb the sauce into them.
Now add the kidney beans and mix well to coat them evenly with all the masala, taking care not to mash them.
Simmer for another 2 mins and remove from heat.
Makes a hearty side dish for rice, idiyappam or parota.

Karela Khatta Meetha / Bitter gourd Sour & Sweet

---AKA Kakarakaya belam pulla Kura/ Pavakka Vellam Puli Kuttu---

It's been a wet spring so far. But thanks for the change that is about to stay. Environment Canada is predicting above average summer temperatures from coast to coast and an increase of a couple degrees here in Toronto. We mothers are fortunate to have been bestowed with a warmer and dry Mother's day weekend. Happy Mothers days to all mothers!!!!

Thinking of mothers sure puts food they cooked for us on the top of the list. We can't be grateful enough for all the delicacies they showered on us. Mother's cooking is in itself a comfort and name one comfort food for me, is this sweet and sour bitter gourd curry. Yes, off course Bitter gourd is one of my fav veggies. For those whom this vegetable is an introduction or who shy away from this veggie, I encourage them to give this recipe a try, you won't be disappointed.


Ingredients:
3-4 Medium Size Bitter Gourd (5-6 if small)
Oil - 1 tbsp
1/2 tsp Mustard
1 small Onion
3-4 Green Chillies slit
6-8 Curry leaves
Chilly powder - 1 tsp
Coriander powder - 1 tsp
1 small lemon Size tamarind ball soaked in enough water
1 Tbsp crushed jaggery
Salt - to taste
Coriander leaves - a small bunch

Procedure:
Scrape, Wash and slit Bitter Gourd into four parts and then further cut those four sides into small pieces.
Now soak the pieces in salt water to remove excess bitterness.

Allow mustard to splutter in a kadai/pot after the added oil is hot.
Then add cut onions, green chillies, curry leaves and saute till onions turn slightly brown.
Add Tomato paste and fry for a minute or till raw smell is gone.
Add chilly and coriander powder and mix
Add Bitter Gourd pieces, salt, and mix well.
Sprinkle some water and cover with lid to cook the Bitter Gourd in steam for about 20minutes.
Keep mixing periodically and add more water if required.
Once the Bitter Gourd is almost cooked add the squeeze the tamarind juice into it and mix well.
Add jaggery and mix till dissolved.
Cook for another 5-7 minutes or till karela is soft.
Add finely chopped coriander leaves and remove from heat.
Serve this with hot rice and papaddam or dry fish or meat fry.

Cabbage with Ground Coconut and Spices

---AKA Cabbage kobari Vepudu/ Cabbage Thenga Poriyal---

This dish is one among the first few in my after marriage culinary journey. Learnt it from an Aunt friend. No doubt I'm a big fan of this veggie.The ease in cooking and the pleasure in tasting makes this variety of cabbage preparation noticeable than ignored.

Shredded cabbage is cooked in a mixture of ground coconut, fennel seeds, garlic and our very own king of spices "green chilly". The aroma that emits when cabbage is cooking in this fashion is so enticing. I feel this is one the best methods to flavour up cabbage which otherwise has a raw pungent smell.

Makes a perfect side dish for roti along with any type of dhal or with plain rice and sambar.

Ingredients:
1 Tbsp Veg or sesame Oil
1 tsp mustard seeds
1 Tsp Urad Dhall (optional)
1/2 Tsp cumin seeds (optional)
A few curry leaves

1/2 Cabbage shredded
1/4 cup crated Coconut

To grind coarsely :

1/2 cup crated Coconut
1 Tbsp Fennel Seeds
4-5 Garlic cloves
4-5 Green Chillies


Method :
Grind the coconut mixture and keep it ready.
Heat oil in a non stick wide pan, allow mustard to splutter and then add urad dhall, after it browns a little add cumin, curry leaves and fry.

Now add the ground coconut mixture and fry till aroma is emitted.
Add cabbage and mix well till it is nicely coated with the coconut mixture.
Cover and steam roast till done.
Once the cabbage is cooked garnish with fresh grated coconut and remove from oven.
Serve with rice or roti and dhall.

Gajar Peda / Carrot Fudge - Step by Step

Somehow couldn't push myself to post in the last two weeks. It has been a roller coaster ride of events, some good and some not so. My childhood best friend made a surprise visit to Toronto from California, during her east coast vacation. It was such a treat meeting her after more than decade making old memories come afresh.

Coming to the present, it seems Christmas just went and now Good Friday is already gone and Easter in a day..It is true that in a Christian's life all these three events must have tremendous meaning every single day..but I'm thankful that we observe them outwardly also to proclaim and to seal the truth of Jesus Christ coming into this world. Especially the message of Good Friday helps me to revive, re-commit and re-dedicate myself to follow our Lord to re-fill the gratitude in me for what He has done and Easter re-assures us the power of salvation with the Resurrection of our Lord. Thinking about Easter also makes me so nostalgic about the childhood days when my family used to attend the early morning 4.30 worship service and yes those Easter Saturdays where special too. Preparing for Easter Sunday, threadling the fresh jasmine flowers into garlands to decorate our braids, new set of clothes, waking up at 3.00am midnight to get ready to go church and checking into some star hotel restaurant for after service breakfast with family. Amma, Nanagaru thanks for giving me those precious moments which I will always treasure down the lane. Happy Easter to you and to all our family.


So, celebrating the occassion with a sweet treat. I know, I know, I said I will post more vegan recipes this month, but since i didn't publish last two weeks, guess will have to do a pattern now. Recently one of our friend from our building send some home made Carrot halwa for us. It tasted so good that I was inspired me to try my own. I went a step ahead to make Carrot Fudge/kova or Gajar Peda by adding dry milk or khoya to the regular gajar halwa and making pedas from it which really helps in portion control too. You can freshly prepare khoya from scratch or use store bought or like me use the instant mix.

Ingredients :
1 lb carrots
5 tbsp ghee
1 cup sugar
1 can Evaporated milk
1 pkt Carrot halwa Khoya mix
Nuts of choice.
Here is the step by step making of it:
Shred 1 lb carrots around 3 big ones.

Heat 1 Tbsp of Ghee to a wide pan and then roast the crated carrots for a minute or two.

Now add 1 cup of sugar and cook till the sugar is dissolved into the carrots.

Add 1 can evaporated milk and cook till it is fully absorbed into the carrot mixture.

Once the milk is evaporated, add 2 tbsp of ghee and choice of cashew or pista a handful.

Cook till the mixture leaves ghee.

At this stage carrot halwa is ready, if you want to continue to carrot kova add the sweetened dry milk powder or khoya.

I used the instant khoya mix. Here is how it looks after adding and mixing it thoroughly.

After the khoya mix is totally incorporated into the halwa, add another tbsp of ghee mix and transfer to a greased bowl.


Now grease hand with ghee and take small lemon size balls and press them into pedas and decorate with almond in the middle.

Okra in Special Masala

--aka Bendakaya Miriyalu Vepudu/Vendakkai Milagu Poriyal/Bhindi Kala Mirch Masala--
And we did it!!! Cheers to Indians all over the world. Oh!! what a win it was!!! From a losing state at one point to a stylish unbeaten finish showing the world that we are champions and proving that dedication and determination along with God's will can always give us success with dignity. India, you earned and deserved this Victory. Yes it was not an ordinary win as it comes with a morale "No matter how tough the situation is, though you may have to face a storm, "Never give up", keep trying till you reach your goal" As NDTV says we will be celebrating this happiness not a week or a month but may be for the whole year and perhaps be talking about it till the next world cup. LOL!!!
Well! though we may not want our world cup fever to fade, IPL is round the corner to take us cricket fans to a next swing.

Coming to the recipe today, inspired by my cousin in US who suggested me to blog veg recipes for the Lenten days, I'm going vegan for this month. And my very first one is this Special Masala Okra.For those of us who subscribe or stream Sun TV Tamil, must be regular viewers of Guinness record holder Chef Jacob's "Aha Enna Rusi" program, which airs Saturday afternoons. This recipe is a courtesy from their local kitchen segment. They actually called it Okra Pepper Masala Fry.

Different spices like, garlic, red chillies, black pepper, coriander along with channa dhal are ground coarse to make a special masala for this green veggie packed with nutrients. Then it is add to the tempered okra and cooked till done.
Special masala : Grind the following into a smooth powder
1 Tbsp Channa dhal
1 Tbsp - Coriander seeds
1 Tbsp - black pepper seeds/powder
4-5 Red chillies
4-5 Garlic cloves

Others :
1 Tbsp - Gingely/Sesame/Vegetable Oil
1 Lb - Okra/Ladies Finger, Mustard seeds
1/2 Tsp - Turmeric powder
Procedure :
Wash okra and pat them dry with a towel.
Remove ends and cut into one and a quarter inch pieces.
Keep aside.
Heat oil in a kadai/wok/pan and allow oil, mustard seeds to splutter.
Now add cut okra, fry a little.
Add turmeric powder and mix.
Now add salt and the special masala and fry till okra is cooked but still crunchy.
Enjoy with hot rice and sambar or roti.

Curry Leaves Chutney - South Traditional

---Karivepaku Pachadi/Karivepaillai Thuvayal---

Goodbye Pak, Hello Lanka!!! If there is one thing on the minds of Indians in-house and off-shore, its "Cricket WC 2011". As a typical Indian, I grew up along with my two younger brothers enjoying, watching and cheering India, all the way till now. And even now we make those triangular calls after each victory. With all eyes set on the final for Saturday, we join, billion Indian hearts beating for 11 boys in blue to make India proud!..Men in blue, its high time and its right time to go for it!!!

Much like the home game cricket, Curry leaves is a home story for me, as I grew up with one big Curry leaves tree in our back yard. I'll rant about that in my next post of Curry leaves, when I publish the recipe for Curry Leaves Powder. For now I want to proceed with my streaming with this traditional Curry Leaves Chutney, just right to eat with plain rice with a hint of ghee and raw onion.

Ingredients.

2 cups Curry Leaves
1 tbsp - oil
1 tbsp - Channa dhal
1 tbsp - Urad dhal
1 tsp - Cumin seeds
1 tsp - Coriander seeds
3-5 - Red chillies
4 -5 Garlic pods
Tamarind - A big marble size soaked in little water to soften.
Salt to taste
Water enough to grind into chutney.


Procedure :
Stir Fry the curry leaves in oil for 2 - 3 mins and keep aside.
In the same vessel, now fry the all the remaining dry ingredients except tamarind.
Remove from heat and let cool.

Once the fried ingredients are cooled grind them to a coarse powder.
Now add the fried leaves, soaked tamarind, salt and enough water and grind thoroughly till all the ingredients mix well and chutney is almost smooth.
Adjust salt.


Serve with any plain rice, ghee or gingely oil and raw onion.

Coriander Chilly Chutney

-----aka Kothimira Karam Pachadi/Hara Dhaniya aur Hari Mirch Chutney-----

Spring has officially sprung 2 days back, but for us here, we are having a snow storm blast. Chill weather definitely calls for something spicy. Somehow the first few weeks of March I have been posting different kinds of chutney recipes, so thought might as well dedicate the month for chutneys. Its nice to follow a theme like this which inspires to try more variations.

Wanted to actually blog the traditional Coriander Chutney, but at the last moment decided to make this with some twists. Thanks to the versatility of dips and chutneys! Its great how little additions and deletions to the ingredients can result in a unique taste that is only more aromatic and comes out with a burst of flavour. Adding generous amount of green chillies definitely gives a punch to this condiment. Also adding a bit of sugar gives the finishing touch.

So here is another flavourful chutney made by gently frying the spices and then coriander leaves and grinding them together. This chutney is more for tiffins or breakfast items rather than rice.



Ingredients :
1 tbsp - oil
2 tbsp - Urad dhal
1 tsp - Cumin seeds
1 tsp - Coriander seeds
5-8 - Green Chillies
4-5 thinnly sliced Ginger
2 cups Coriander Leaves
Tamarind - A big marble size
1/2 tsp Sugar
Salt to taste
Water enough to grind into chutney.

Procedure :
Heat oil in a kadai, add urad dhall, roast and then add all other ingredients except coriander leaves and tamarind and fry them.
Now add the coriander leaves too and fry till leaves shrink in size and emit nice aroma.
Transfer this to a bowl along with tamarind and let cool.

Now grind all the ingredients in the bowl adding enough water and salt and sugar to a smooth paste.
Check and adjust salt.
Serve with South Indian idly, dosa, vada or use as dip to suited Western food .