Bell Pepper Teriyaki StirFry

Hello friends and family. Its been wonderful here. The weather here is such a warm gentleman and its perfectly treating us here on East coast.

Aah, summer is here and it is that time of the year where the streets are filled with such sweet scents and sights of colorful flowers and lavish greens. I am a complete outdoorsy person. And yay, we will be visiting India soon. I am counting days and completely excited. We are doing our last minute shoppings, the chocolates especially. Hope they don't melt by the time we reach there (In case it survives us munching on them).

I am off juice fast and must say I lost around 8 pounds. Which is not nearly as good as the glow in my skin. For the first time I have this flawless skin, so never underestimate the power of natural fruits and veggies.

This time it was my own experiment that became successful. I was craving for something Japanese style, so I came up with this. And what better veggies to use in summer than bell peppers from the local farmers market. I was completely smitten by the colors of these babies.

Since Bangalore days, I know of only two Japanese styles, Terikayi and Teppanyaki. Teriyaki is any dish with sauce - a sweet and tangy one and teppanyaki is a dish made on grill or iron plate. I had lots of Teppanyaki veggies with bread which tasted real good but had never tried the Teriyaki. So when in need, better to cook it. You can have this with any kind of bread or on its own. Trust me it will be finger licking good, once you do it with love!!

Serves: 2

Preparation Time: 20 mins

Ingredients:

• 1 of red, yellow and orange bell peppers, diced into 1" squares
• 1 large onion diced to 1" cubes and layers separated
• 1 tbsp oil
• 3 tbsp Sriracha or hot sauce
• 1 tbsp soy sauce
• 1 tsp tamarind paste
• 1 tsp brown sugar or organic sugar
• 1/2 tsp fennel seeds
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tbsp rice vinegar or apple juice
• Salt to taste
• 1 tsp pepper powder

Method:

• On a flat skillet add a tsp of oil and let it heat over a high flame.
• Add onions and bell peppers with little bit of salt and roast on this high flame for about 5 minutes and switch off the stove. Do not over cook it. It should retain the crunchy texture.
• In a sauce pan, add the remaining oil and heat in a medium flame. Once hot add the fennel seeds and fry for 2 seconds. 
• To this add the ginger and garlic paste and fry till there is no raw smell, for about 2 minutes. 
• Now add the sriracha, soy sauce, tamarind paste and brown sugar, stirring continuously until it forms a saucy concoction for about 5 minutes.
• Add in the Rice vinegar and again stir it for 5 minutes until it combines with the sauce.
• Finally, add the roasted bell peppers and onions to this sauce and mix it for 2 minutes adding required salt and pepper. Then switch off the stove. Bell pepper stir fry teriyaki style is ready to eat.

Aloo Fry - Potato stir fry

Hello again. Today I am doing much better. Woke up late and didn't have to worry about a thing. How I wish all mornings would be this lazy. On the other hand, weather here is same as in Ooty today, wet, chill and perfect. Just makes me want to snuggle and sleep again.

Aloo or potato is not one of my favorite veggies. This has been a problem since childhood. I remember taking masala dosa and my brother or father eating the aloo palya in it. I just wanted that red chutney inside the masala dosa. One of the greatest irony is that my husband loves potatoes. So we have come to an understanding that once a week I would incorporate his favorite veggie in my cooking.

So if you love or have mixed feeling about aloo, I am sure you will love this recipe. It tastes very much like french fries in terms of crispiness. Yes, it takes a bit more oil and bit more effort since it needs to be dry before going in the frying pan, but method is actually very easy.

Serves: 1-2

Preparation Time: 25 mins

Ingredients:

• 2 large Idaho potatoes peeled and cut into 1/4 inch cubes added in water
• 3-4 tbsp olive oil
• 1/2 tsp mustard seeds
• A pinch of hing or asafetida
• A pinch of turmeric
• 1/2 tsp chili powder
• 1/2 tsp chaat masala
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• Salt as needed

Method:

• Drain chopped potatoes and dry it gently using a paper towel.
• In a frying pan, add oil and heat. Once hot add mustard seeds and hing and let it crackle.
• Add in the potatoes and fry for 5 minutes, then add turmeric powder and salt.
• Fry on medium high for 10-15 minutes frying in between so that it doesn't burn.
• Now add all the remaining masalas - chili powder, chaat masala, cumin powder and coriander powder.
• Fry again for 5-10 minutes until golden brown. Serve hot.

Hurli Saaru & Palya - horse gram stew and stir fry

Still trying to fight the viral infection, so I am not posting regularly. Pardon me for that. I hope all you people have learnt a lesson from me and have got your flu shots, if not, what are you waiting for, get your shots now!

This recipe is my grandmother's and it is in the family. So in a way I am letting out a family secret :).
It goes best with Ragi mudde or rice. This was sunday special cooking for my mom. I feel nostalgic remembering those days where Doordarshan was the only channel in India and Sundays had cartoons like Duck Tails, Tailspin and Jungle book. We used to even watch those regional movies which came at 2 PM, just because there was no other channel. Those were such simple days. All we had was one day holiday per week and that was more than enough. Now we have two and still keeps us wanting for more. I belong to that generation which has seen good old days of 90s and this crazy 21st century - at least a bit of it.

Back to this recipe, it is most nutritious food if you are a vegetarian. This provides all those proteins which we lack compared to our meat eating friends. It takes getting used to these pulses though. If it is for the first time you are eating this, make sure it is hot and savor it quickly.

Serves: 2-3

Preparation Time: 35-40 mins + Overnight Soaking + cooking horse gram

Ingredients:

• 1/2 cup horse gram soaked over night
• 2 tbsp red chickpeas dry soaked over night
• 1 tsp rasam powder
• 1 tsp tamarind paste
• 1 tsp jaggery powder
• 2 tsp mustard seeds divided
• 1 tsp chana dal
• 1 tsp urad dal
• 1 green chili chopped
• 1 small onion chopped
• 2 tbsp oil divided
• A pinch of asafetida or hing
• 1 tbsp coriander leaves chopped
• 1 tsp lime juice
• 1 tbsp shredded coconut
• Salt as needed

Method:

• Cook the horse gram and chickpea in pressure cooker with 2 cups water and some salt for 3 whistles. Separate the cooked pulses and water using a sieve. Do not discard the water.
• In a deep sauce pan, add 1 tbsp oil and let it heat. Once hot add mustard seeds and hing and let it crackle. 
• Add the cooked water, if you feel its too concentrated, add more water to get the rasam consistency.
• To this add the rasam powder, jaggery, tamarind paste and some salt. Reduce the flame to medium low and let it boil well. Check for taste. Add some coriander leaves and switch off the flame.
• In a frying pan, add 1 tbsp oil and  let it heat. Once hot add mustard seeds and hing and let it crackle. 
• Then add chana dal and urad dal and fry until golden brown.
• Add the chopped green chili and onion and fry till onions are translucent .
• To this add the cooked horse gram and chickpeas and let it mix well with the tempering and onions.
• Add lime juice and switch off the stove. Garnish with coriander leaves and coconut.

French Bean Stir Fry

I lay here on the South Beach aka SoBe in Miami, as I write this blog. This recipe was prepared previously.

Yesterday we had been to Key West, utlimate tip of Florida Keys. Reached there at lunch time after the most beautiful drive ever surrounded by crystal clear water on both sides. Had the most wonderful Thai food at a floating restaurant, the reviews to be followed in a few days.

We cycled around the island and went to the beach for a while and floated in lazy refreshing waters on Higgs Beach.

Like this was not enough, we went to the coral reef in a glass bottom cruise and watched the most beautiful sunset of my life. As I told my husband, now I don't have any regrets in life :)

This recipe is a different stir fried method which can be enjoyed with chapatis or rice. Enjoy life folks!

Serves: 2-3

Preparation time: 20 mins

Ingredients:

• 1 pound french beans cut into 2 inch pieces
• 1 tbsp olive oil
• 2 dry red chilies
• A pinch of turmeric
• A pinch of hing
• 1/2 tsp grated ginger
• 1/2 tsp coriander seeds
• 2 tbsp grated coconut1/2 tsp mustard seeds
• Salt as needed

Method:

• Grind dry red chilies, ginger, coriander seeds and coconut in a blender with very little water.
• In a pan, add oil and heat. Once hot add mustard seeds and let it crackle.
• Now add hing to this and fry for 2 seconds.
• Add in the french beans and fry for 10 mins until almost done but still crunchy.
• To the beans add turmeric and fry for another minute.
• Now add the ground masala to it and fry it until there is no moisture left.
• Add salt and check for taste and serve.

Bhindi Masala - Okra Marsala Fry

So as I told I wasn't that well yesterday. So my husband took on the job of cooking, which includes anything that is kept on a stove, including water :). Though he told he would come back from office and cook something for dinner and next day's lunch, I knew he would be the happiest if I did it all before he can. Sometimes happiness is all you feel when your life partner or best friend is happy. In my case he is both.

Coming to this recipe, I have mentioned before that Ladies Finger or Okra is my favorite vegetable any day. There are numerous traditional methods that can be used to cook Okra, but today my technique is to do a filling method. In this case I have used curd, instead you can also leave the curd and use oil and masalas instead.

There are numerous health benefits of okra, some are:

1. The slime of okra reduce blood glucose levels.
2. It is rich in Vitamin B and folate for safe pregnancy.
3. Helps to reduce kidney problems.
4. Helps with respiration.
5. Promotes healthy skin.
6. Eases motion and aids for digestive health.
7. They are low in calorie and can be eaten as a part of any diet.
8. Rich source of antioxidants and Vitamin C.
9. Rich in Vitamin A for eye health.
10. Rich in fibers, vitamins and minerals.

Serves: 2

Preparation Time: 30 mins resting time and 30 mins cooking time

Ingredients:

• 1 lb or 1/2 kg okra cut into 2 inch pieces, slit till 3/4th of length 
• 2-3 tbsp curd
• A pinch of turmeric
• A pinch of fenugreek powder
• 1/2 tsp red chili powder
• 1/2 tsp chaat masala
• 1/4 tsp cumin powder
• 1/4 tsp coriander powder
• salt as needed
• 2-3 tbsp oil
• 1 onion cut lengthwise
• 1 tsp cumin seeds
• 1 green chili finely chopped

Method:

• In a small bowl, add curd, to this add turmeric, fenugreek, chaat masala, red chili, cumin and coriander powders along with salt and mix well
• Fill this curd mixture into every piece of slit okra and after filling all okra let it rest in a bowl for 30 mins.
• Discard the clear slime, if any, left in the bowl after 30 mins
• In a sauce pan, heat oil. Once hot add cumin seeds and let it crackle.
• To this add onions and green chillies and fry until translucent.
• Add in the Okra and fry on medium high without closing the lid. It takes at least 20 mins to fry so be patient.
• Keep turning the okra occasionally and take care so that it is not burnt.
• Finally when there is no more sliminess, add salt and check for taste. 

Chappradavarekayi Palya (Subji) - flat bean stir fry

So couple of days back, one of our close relatives from Houston visited us. I had 3-4 kinds of veggies at hand and wanted to prepare something that goes well with chapati ( one of indian flat breads). Just then I remembered that I had got flat beans from the market a few days back and had forgotten to refrigerate it. To my luck it was still in great shape. So decided to use it.

I always believe in using fresh ingredients. There is a kind of joy in seeing those brilliant colors nature has provided us. Same goes with whole grains. I sometimes wish I had a space big enough as my Indian house. I would love to grow my own greens and veggies. Unfortunately, all I am left with is a small balcony, which I am ready to use shortly to grow some herbs.

Flat beans, in my opinion, are a bit under appreciated compared to the val beans in my place. These beans have more green content as skin can be used when its young and in older ones, more seeds. While making this recipe I had few older ones, of which I used mostly the seeds and not the skin.

I am one of those people who don't like to overcook my veggies. Overcooking tends to not only minimize the nutrients, but will make it appear dull due to lack of good coloring. Not all veggies need tons of oil or spices or coconut to add flavor, in fact the flavor actually gets lost if you try adding more of these. Purpose of adding spice and seasoning is only to enhance the flavor.

This recipe is best eaten with chapati. You can also use it as sides with rice.

Serves: 3

Preparation Time: 20 mins

Ingredients:

• 1 lb or 1/2Kg flat beans broken into 1 inch pieces
• 1/2 of finely onion chopped 
• A pinch of turmeric
• 1/2 tsp coriander powder
• 1/4 tsp cumin powder
• 1/4 tsp red chili powder
• 1 tsp lemon juice
• salt to taste
• 1 tbsp oil
• 1/2 tsp mustard seeds
• 1 tsp urad dal (black gram)
• 1/2 inch ginger grated

Method:

• Microwave the flat beans with half cup water and some salt on high for 8 mins.
• Drain the water and let the cooked beans dry for some time.
• In a pan,  with medium flame add oil and mustard seeds and let it crackle then add urad dal and fry till golden brown.
• Add onion and grated ginger to this and fry until translucent.
• Now reduce the flame to medium low and add in turmeric, chili powder, coriander and cumin powder.
• Give it a mix until there is no raw smell of spices but make sure they don't burn.
• Throw in the flat beans to this and finally add lemon juice and stir it for a few mins until everything blends well.
• Check for salt, add more if needed and serve hot.