Ingredients
6 Medium sized PotatoesPotatoes
- cut into quarters
1 cup Fresh Green PeasFresh Green Peas

1/2 CauliflowerCauliflower
- chopped into small florets
2 OnionsOnions
- chopped
1 Large TomatoLarge Tomato
- chopped
3 GarlicGarlic
- crushed
1 small pc of GingerGinger
- grated
1 tsp Red Chili PowderRed Chili Powder

1/4 tsp Turmeric PowderTurmeric Powder

1 tsp Mustard Seeds
1/2 tsp Urad Dhal
Chopped Coriander LeavesCoriander Leaves

Salt to taste
Oil


Directions
1] Heat oil in a pan add mustard seeds.
2] When it pops add the urad dhal and fry until golden.
3] Add ginger, garlic and fry for few minutes.
4] Then add the chopped onions and fry until it is translucent.
5] Add the chopped tomatoes and mix well.
6] Then add the potato pieces and green peas and fry for few minutes.
7] Add cauliflower, red chili powder, turmeric powder and salt.
8] Mix well and pour water until the potatoes are covered. Cover the pan.
9] Lower the heat and cook until the potatoes becomes soft and the gravy becomes thick.
10] Garnish with chopped coriander leaves.
11] Serve hot with steamed rice or roti canai.



Technorati Tags: recipe, indian food, vegetarian, potato curry

Labels: Curry, indian, potatoes, vegetarian

I just finished preparing my cucumber raita for tomorrow's dinner. I plan to accompany this with a special dish which I will feature tomorrow if time permits. This creamy dish is best served chilled and for me it goes very well with lamb kebabs or tandoori chicken. I will be refrigerating over night and serve it for dinner tomorrow.


Ingredients
1 cup plain Yoghurt
1/2 cup finely chopped CucumberCucumber

Salt to taste
1 tsp chopped Coriander
1/8 cup Cumin PowderCumin Powder

Salt to taste
Pepper to taste
Red chili Powder to taste


Directions
1] Whisk the yoghurt with little water.
2] Add the cucumber.
3] Season with salt, pepper & cumin powder and mix well.
4] Sprinkle the red chili powder on top


Note: You may use some chopped coriander as garnishing.




Technorati Tags: recipe, indian food, side dish, vegetarian

Labels: indian, side dish, vegetarian

Today I'm featuring two recipes, the Vegetarian Biryani and Tomato Chutney which recipe I posted just before this. I'm not sure whats gotten over me this week going healthy all of a sudden but anyways it can still be delicious no doubt.

While preparing these two dishes my kitchen was like an aromatic musical show starring all the herbs and spices. At the end I was kinda sad to have finished cooking but so hungry that I can't wait to dig in. The Tomato Chutney I prepared is a little thick which is the way I like it but you can add more water to your liking.


Ingredients
1 cup Long Grain Rice
10 Fresh Green Beans - sliced
1 Cauliflower - cut into florets
1 CarrotCarrot
- sliced
1/2 cup Fresh Peas
5 - Mushrooms
2 OnionsOnions
- chopped
1 pc CinnamonCinnamon

3 tsp Cardamom SeedsCardamom Seeds

1 tsp Cumin SeedsCumin Seeds

1 tsp Red Chili PowderRed Chili Powder

5 tbsp Ghee
3 ClovesCloves

Chopped Coriander LeavesCoriander Leaves

Salt to taste
Water


Directions
1] Grind the cloves and cinnamon coarsely.
2] Heat the ghee in a pan and fry the ground cinnamon, cloves & cardamom pods.
3] Add the cumin seeds & onions and fry until golden.
4] Add the chili powder in it.
5] Then add all the vegetables and cook for 5 minutes.
6] Lower the heat and add the rice and fry until all the ghee has been absorbed.
7] Then add salt and 2 cups of water.
8] Cover the pan tightly and bring this to a boil by raising the heat.
9] Then reduce the heat and cook for about 30 minutes or until rice & vegetables are done.
10] Garnish with chopped coriander.
11] Serve hot with any kind of salad, mint, chutney and curry.



Technorati Tags: recipe, indian food, vegetarian, biryani, kerabu, appetizer

Labels: biryani, indian, rice, vegetarian

I prepared this yesterday actually but left it in the fridge overnight cos I love it served cold. This sweet, sour and spicy dish has a strong Thai influence and the Nyonya sort of adapted it too. The main difference would be the Nyonya version is less spicy and slightly sweeter. Nevertheless it will still excite your taste buds and the coriander leaves providing the aromatic fragrant.

If you are considering having this appetizer to accompany your meal, do refrain from cooking other dishes with a similar taste like Sweet and Sour Fish. I find it goes well especially with Fried Chicken and Grilled Fish.


Ingredients
1 small Green Mango - skinned and shredded
5 ShallotsShallots
- sliced finely
10 CilipadiCilipadi
- sliced finely
1/2 CucumberCucumber
with soft centre removed - shredded
1/2 CarrotCarrot
- shredded

Seasoning Ingredients
3 tbsp Lime Juice
2 tbsp Sugar
1 tbsp Fish Sauce
1 tbsp Sesame Oil
Dash of pepper

Garnishing Ingredients
Coriander LeavesCoriander Leaves

Mint LeavesMint Leaves



Directions
1. Combine seasoning ingredients in a mixing bowl.
2. Stir in all shredded ingredients.
3. Place unto serving bowl and sprinkle garnishings.
4. Serve with any seafood curry meals, fried chicken or grilled fish.

Note: You may also use Grinded Peanuts for garnishing.




Technorati Tags: recipe, nyonya food, mango, salad, kerabu, appetizer

Labels: Appetizer, kerabu mango, Nyonya, salad, Spicy, vegetarian

Had a little family gathering at my house with my relatives from Sweden during the afternoon last Saturday and I wanted to prepare a light snack as we have dinner reservations later. After going through my fridge I found some of the leftover frozen vegetables for our usual quick Fried Rice lunches. I ran quickly down to the sundry shop and bought some potatoes which is a crucial ingredient to make my Spicy Vege Cutlet.

We had a blast chatting about their businesses in Sweden and exchanging their family stories with us. I rarely meet my 5 cousins who are mostly half my age and am shocked when they called me uncle when they arrived. I just thank god we are all in good health and got the opportunity to get to know each other better.


Ingredients
2 Cups Finely chopped Carrots, Beans & Cabbage
3 PotatoesPotatoes
boiled & mashed
1/2 cup of Fresh Green Peas
2 OnionsOnions
- chopped
2 tsp Green chili and Ginger Paste
1 tsp Salted Masala Powder
Salt to taste
5 slices of Bread
1/2 cup of Rusk Powder
Oil


Directions
1. Steam the chopped vegetables & peas in a pressure cooker.
2. Heat oil in a pan.
3. Fry ginger & green chili paste for few minutes
4. Add onions fry until golden brown.
5. Put the mashed potatoes, steamed vegetables and fry for 10 minutes.
6. Mix garam masala & salt to the vegetables and saute well.
7. Remove from heat and let it cool.
8. Dip the bread slices in water one at a time, take this out from water immediately and squeeze out the excess water.
9. Put this in the veg mixture, add 1/4 cup of rusk powder and mix well.
10. Make lemon sized balls out of this mixture and coat with rusk powder.
11. Flatten this into thin patties.
12. Heat 2 tbs of oil in a shallow frying pan and fry few cutlets at a time until both sides becomes brown.
13. Repeat this until all the cutlets are fried.
14. Place cooked cutlets on napkins to drain oil.
15. Serve hot.

Note: Mint & Tomato Ketchup makes a good accompaniment.



Technorati Tags: recipe, indian food, vegetable, vegetarian, spicy, fried

Labels: fried, indian, Spicy, vegetable, vegetarian