Mixed vegetable cooked in coconut milk

Sunday suppers are usually calm and peaceful as you are slowly getting ready to come out of the weekend mood. In such occasions, you need food which can give a kind of soothing feeling to your stomach as well as mind. Coconut milk is a very interesting agent which can be used to make light curries that you can have with steamed Rice or Appam (Kerala style dosa). I tried doing justice to the coconut milk by adding mixed vegetables and some basic Indian spices. The dish is extremely light to stomach and tasty at the same time.

Recipe as follows.

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Ingredients:

  • Coconut milk 1 cup
  • Potato 1
  • Mixed vegetables of your choice 1 cup
  • Green chili 1
  • Curry leaves 4-5
  • Mustard seeds 1 tea spoons
  • Salt to taste
  • Turmeric powder 1 tea spoon
  • Red chili powder 1 tea spoon
  • Hing a pinch
  • Oil 1 table spoon
  • Water to boil the vegetables

Method:

First wash the vegetables thoroughly. Along with potato I have used cauliflower, French beans, and carrot.

Chop all the vegetable in small pieces roughly around 1 inch each.

In a pan put 2 cups of water and 1 cup of mixed vegetable and boil it on slow flame.

Now heat the pan and add oil into it. Once the oil is heated, add mustard seeds and let them splutter.

Now add hing and potato pieces.

Saute the potato and now add turmeric powder, chili powder and stir for 2 minutes.

Now add water and cover the pan with lid. Keep checking until the potato is cooked.

In the meanwhile, remove the vegetables from the boiling water and keep them aside. Don’t over boil.

Now add the vegetables into the pan where potato is getting cooked. Stir everything thoroughly.

Now add coconut milk and stir well.

Add salt to taste and a little water to make the gravy consistent.

Add curry leaves and split green chilies.

Cover the pan with lid and let the curry boil for another 5 minutes.

After 5 minutes, remove the lid and serve the curry hot with steamed Rice or Appam.

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Stir fried mushroom and bell peppers with mixed herbs

Who doesn’t like the subtle aroma of mixed Italian herbs especially when you are only interested to eat something which is flavorsome? I just love mixing herbs in dishes which are stir fried and served mostly as starters. The best part of herbs is they don’t overpower the real flavors of the main ingredients like vegetables or chicken or any other kind of meat. In fact herbs enhance the taste of any dish by adding their sheer magic to it.

Bell peppers and mushroom is a really good combination I ever came across in my entire cooking journey so far. So let’s begin with the recipe and see how you can also prepare the same and share the joy with others.

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Ingredients:

  • Bell peppers 1 yellow and 1 red
  • Button Mushrooms 6
  • Mixed herbs 1 table spoon (Thyme, Rosemary, and Oregano)
  • Garlic 4 cloves
  • Salt to taste
  • Black pepper 1 tea spoon
  • Lime juice of half lime
  • Butter 2 table spoons
  • Olive oil 1 table spoon
  • Spring onion ½ cup
  • Coriander leaves for garnishing

Method:

Wash the mushrooms thoroughly under running water.

Chop the mushrooms, bell peppers, spring onions, and garlic.

In a skillet, put butter and olive oil and heat it. Now add garlic and sauté till it become a little bit soft.

Now add mushrooms in the butter and garlic and stir properly. Add a little salt so that mushroom will leave water and gets cooked in the same moisture.

Now add bell peppers and spring onions, salt, black pepper and yes most importantly mixed Italian herbs.

Cover the skillet with a lid for 5 minutes till the vegetables are cooked.

After five minutes, open the skillet and serve the dish but yes before serving don’t forget to adding dash of lime juice and garnishing the dish with coriander leaves.

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Green peas with crumbled cottage cheese

Today when I was planning to cook a dish using green peas and cottage cheese for lunch, I had only one thought in my mind and that was making Mutter Paneer. But then another thought crossed my mind that was making Mutter Paneer is so mundane! With this thought I pondered a bit more and then got an idea to make Green peas with crumbled cottage cheese or Paneer. It is a slight variation of  Mutter Paneer and you don’t need many ingredients to prepare the same.

See the recipe below:

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Ingredients:

  • Green Peas 100 gms
  • Paneer 100 gms
  • Cumin seeds 1 tea spoon
  • Red chili powder 1 tea spoon
  • Turmeric powder 1 tea spoon
  • Garam Masala 1 tea spoon
  • Ginger and Garlic paste 1 table spoon
  • Tomato 1
  • Coriander powder 1 tea spoon
  • Oil 1 table spoon
  • Butter 1 table spoon
  • Salt to taste
  • Sugar to balance the taste
  • Lime juice 1 tea spoon

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Method:

Peel the green peas and keep them aside.

Halve the tomato, remove the seed part and cut into long slices.

Now in a wok heat oil and butter and then add cumin seeds.

After the cumin seeds are spluttered, add the green peas and cover the wok with a lid.

Reduce the flame of the gas and let the peas cook on slow fire.

After 5 minutes, open the lid of the wok and see if the peas are tender.

Now add all the dry spices one by one and also add the ginger and garlic paste.

Add salt and sugar for taste.

Now add chopped tomato and 2 -4 table spoon of water so that all the spices are we coated with peas and tomato.

Now crumble the paneer with your hand and add that into the peas and mix everything together.

After 5 minutes, switch off the gas and add lime juice in the dish and serve hot.

Egg Shakshuka

The best part of being a foodie is that you try different kind of cuisines and dishes from different continents which are popular among various ethnic groups. Middle East is one such region in the world where dishes combine the flavors from countries like Israel, Lebanon, Morocco, Syria and Egypt. This region also gave the world the best ingredient and that is Olive. Believe me dishes made in the olive oil are considered the most nutritious and delicious as well.

I know one such recipe which I make quite usually when I am bored of eating the normal Indian food. Egg Shakshuka! This dish stole my heart when I tried it in one of the restaurants which serves food from Middle East region. I did little research on the internet and found the perfect recipe to make Egg Shakshuka. Sharing the same below.

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Ingredients:

  • Eggs 2
  • Onion 1
  • Garlic 2 cloves
  • Tomatoes 2
  • Tomato puree ½ cup
  • Red bell peppers ½ half cup
  • Olive oil 2 table spoons
  • Red chili powder ½ tea spoon
  • Sugar 1 tea spoon
  • Salt to taste
  • Chopped spring onion leaves for garnishing

Method:

First in a thick bottom skillet heat olive oil.

Now add chopped onion and garlic and let them turn translucent.

Now add chopped tomatoes and add salt, sugar and red chili powder. Stir everything and cover the skillet with a lid.

After five minutes, remove the lid and add tomato puree. Stir well and after 2 minutes add finely chopped bell peppers. Cover the skillet with lid again for 2 mins.

Now make two wells in the gravy and crack two eggs in each. Without disturbing the curry let the eggs cook. You can cover the skillet with lid to let the cook bit faster.

After 5 minutes remove the lid and Shakshuka is ready to be served.

Before serving the dish garnish it with spring onion leaves.

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