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STEAMED EGGPLANT (CHINESE STYLE)

I am back in action after a long hiatus. I took a short break from blogging as i was with my family in India..This trip was was a memorable one as i got a chance to meet some amazing bloggers. We are back with a heavy heart but tons of good memories. Now I am looking forward to next public holiday here. This week I am sharing a lip smacking Steamed Eggplant recipe perfect for the upcoming Chinese New Year.

What is Chinese New Year?

Image Source:Google
Chinese New Year or the Spring Festival or Lunar New Year is celebrated every year according to the traditional Chinese Calendar. This year it falls on January 25th.In the Chinese astrology, each year is represented by an animal. This is the year of the Metal Rat, which is predicted to be a lucky year. The Rat has the first position in the zodiac. The Rat is a representation of diligence, kindness, and generosity. This is celebrated for 15 days . Lantern festival celebrated with night lantern displays, ends 15 days on the full moon.Check out which Zodiac animal you represent and learn more about this Festival here. Well I represent Dragon. “Dragon babies” are considered to be lucky and have desirable characteristics that supposedly lead to better life outcomes . These 12 Chinese Zodiac animals and their characteristics makes an interesting read.

What is the Tradition followed during this period?

Day 1 – January 25, 2020 The first day of the Metal Rat lunar New Year . The gods of heaven and earth are welcomed and meat is avoided to promote longevity and happiness On Day 2 : Prayers are sent to the gods and ancestors. Day 3&4 Son-in-laws pay respect to their bride’s parents. Day 5 : Named Po Woo, this day is spent at home to welcome the God of Wealth. It is bad luck to visit anyone on this day. Days 6-10 : The Chinese are now free to visit their loved ones, and pray for good fortune in the temples. Day 7: The birthday of all humans celebrated with a drink made by the farmers from seven types of vegetable. Raw fish is eaten to promote success, and noodles for longevity. Day 8: Prayers are sent at midnight from the Fujian people, to Tian Gong, the God of Heaven. Day 9: Offerings are made to the jade Emperor. Days 10 to 12: Invites are sent to friends and relatives, to visit for dinner. On Day 13: Simple foods are eaten so as to detox after rich foods eaten at friends and relatives house. Day 14: Time is taken for preparation for the Lantern Festival celebration on the 15th night. Day 15: Jai, a vegetarian dish is enjoyed by the family.(Source) what is Foodie Monday BlogHop Theme? This week I suggested the theme for 230th #Foodiemonday #Bloghop theme #ChineseNewYear. Do check out some amazing recipes from my fellow bloggers to celebrate Lunar New Year. Recipe for Steamed Eggplants (Chinese Style)
Ingredients:
  • 2 Medium Size Eggplants (Chinese or Japanese Variety)
  • 1/4 Tsp Sesame Oil
  • 1 Scallion / Green Onion finely chopped
  • 1/2 Tsp Sesame seeds
  • 1 Tsp Minced Ginger
  • 2 Tbsp Chilli Oil (I have used store bought and it is mildly spicy)
  • 1 Bird’s eye chilli (Optional)
  • 2 Tsp Soya Sauce (I have used dark soya sauce)
  • Salt to Taste
  • 1 Tbsp Sesame Paste
  • 1/2 Tsp Sugar
  • 1 Tsp finely Chopped Green Pepper
  • 3 Garlic Cloves Minced
  • 1 Tbsp Fermented Black Beans (I have used store bought)

What is the method to prepare Steamed Eggplants in Chinese style?

Wash and clean the eggplants. Cut them into quarters lengthwise. Steam the eggplants using a steamer for about 10 minutes or until soft. I have steamed them in my rice cooker using a metal steamer. Transfer them on to a bowl. Heat a wide bottom pan with sesame oil on high heat .Now add fresh ginger and sesame seeds.After 10-15 seconds pour the chilli oil, sesame paste,salt , soya sauce and sugar.Mix well untill combined. The mixture begins to simmer. Next step is to add minced garlic, green peppers,black beans and half of the chopped scallions.Lastly add bird’s eye chilli. You may skip this if you don’t like it to be too spicy. Pour this Sauce on the Steamed eggplant and serve hot. This is one of the vegetarian dish served as a side, appetizer or even as a complete meal with Rice on Chinese New year. I love this eggplant recipe. It is a regular dish at my place now. May this year of Rat bless us all!!!!!!!!!!!! GONG XI FA CAI!!!!!!!!!!!!

Notes:

You may reduce the chilli oil to adjust to your taste. You can skip Bird’s eye chilli if you do not want the food too spicy. Soya sauce already contains salt . https://preethicuisine.com/kathirikai-vathal-rasam-sundried-eggplant-rasam/ https://preethicuisine.com/ennai-badnekayi-noon-vankayaennai-kathirikai-eggplant-masala/
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NAVALKOL PALYA / KOHLRABI STIRY FRY

Hello!!

As a part of my our final series of exploring Recipes from Karnataka this month, I would like to share a simple and healthy Navalkol Palya. This is a simple stir fry that goes well with Phulkas , rotis and Rice. This is a simple recipe that can be easily made by an newbie who wants to learn cooking or even for bachelors.I am sure your family will be impressed. Simple recipes are always the best.

The taste and texture of kohlrabi are similar to those of a  broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet .

The bulbous kohlrabi stem is frequently used raw in salad or slaws. It has a texture similar to that of a broccoli stem, but with a flavor that is sweeter and less vegetal.It is also known as Navila Kosu in Karnataka.

Kohlrabi leaves are edible and can be used interchangeably with collard greens and kale. Source:Internet

Recipe for Navalkol Palya:

Ingredients:

  • 4 Medium Sized Navalkol / Kohlrabi
  • 1 Tsp Mustard Seeds
  • 1/4 Tsp Asafoetida
  • 3 Red Dry Chillies roughly torn
  • Salt to Taste
  • 1 Tsp Coconut cream
  • 1/2 Cup grated fresh coconut
  • 1/2 Tsp Urad dal / uddina bele
  • 1/2 Tsp Channa dal / kadale bele
  • 10 Curry leaves
  • 1/2 Tsp Oil

Method:

Wash Navalkol and peel the skin. Finely chop them and keep it aside. Take a wide bottom pan. Add oil. Now add channa dal and urad dal .Ensure you do not burn .Once they turn slightly brown add mustard seeds and asafoetida.

Once the mustard seeds splutter add red chillies and mix well. Later add the chopped navalkol and mix well. Add salt , 1/2 cup water and keep it on medium flame. Cover the lid and allow it to cook for about 15-20 mins.Once the vegetable is cooked add coconut cream and grated coconut and mix well. Mix well and let it cook for about 1-2 minutes.

Once done garnish with curry leaves and serve with Rotis /Phulkas /Hot Rice.

Enjoy!

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MURUNGAI KEERAI PORIYAL / MORINGA LEAVES SUBZI

Hello

This week I am back with a simple and delicious recipe made with an ingredient that is considered to be a superfood . Yes it is Moringa leaves subzi .Moringa leaves are known as powerhouse of nutrients.There are a lot of recipes that use Moringa Leaves.

Moringa leaves are widely used in south Indian Cuisine to make various types of recipes ranging from Chutney powder to curries. This week’s theme was suggested by Vidya who is a wonderful blogger and blogs at https://masalachilli.com. Check out her blog for some healthy and delicious recipes. My contribution for 183rd #Foodiemonday #Bloghop theme #Indiansuperfood is this delicious and healthy Murungai keerai Poriyal aka Moringa leaves subzi.

Recipe for Murungai Keerai Poriyal:

  • Ingredients:
  • 2 Cups of Fresh Moringa Leaves without the stem roughly chopped
  • 1/2 Cup Moong dal / Split Mung beans
  • 3/4 Cup Karamani / Black eyed peas
  • 1 Tsp Jeera
  • 1/4 Cup Freshly grated Coconut
  • 3 Red Dry Chillies
  • Salt to taste
  • Generous pinch of Hing
  • 1/4 Tsp Mustard seeds
  • 1 Tbsp Vangibath Masala
  • Few Curry Leaves
  • 1/4 Tsp Haldi /Turmeric
  • 1 Tbsp Ghee
  • 1/4 Tsp Amchur Powder / Dry Mango powder

Method:

  • Soak moong dal and Black eyed peas in hot water for one hour.Pressure cook Moong dal and Black eyed peas in a pressure cooker upto 2 whistles.Dal should not be too watery.
  • Heat a wide bottom pan. Add ghee. Once the ghee melts and is hot add mustard seeds,haldi ,red chillies , jeera and hing. Once it splutters add the roughly chopped moringa leaves .Allow it to cook on medium flame for about 10 mins.Once the raw smell is gone add curry leaves,freshly grated coconut and the cooked dal and black eyed peas.Mix well. Allow it to cook on medium flame for about 5-6 mins. Add amchur powder, vangibath powder and salt to taste. Mix well and let it cook for another 7-8 mins.
  • Do not add water. It will be a semi dry subzi. Serve hot with Rotis or Rice and papad.
  • Enjoy this poriyal / Subzi at the comfort of your home.
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SAAG KUMBH / SPINACH AND MUSHROOM SABZI

Hello!!!

I am back after a good break . I was on a holiday with my family to Greece. I was hence away from blogging .I did miss blogging but a break was absolutely necessary. I am back  more energized and refreshed. Today I am sharing a very simple Saag Kumbh recipe that can be prepared in a jiffy. A nutritious and yummy side dish that can be eaten with rice and rotis.

My humble contribution for 171st #Foodiemonday #Bloghop theme SaagSaga is this humble Saag Kumbh / Spinach and Mushroom Sabzi.I  love the  fresh greens i get here. Got some fresh amaranth leaves. Added some mushrooms and made this mouth watering dish. Amaranth leaves are storehouse for many phytonutrients, antioxidants, minerals and vitamins .The leaves and stems carry a good amount of soluble and insoluble dietary fibers.Amaranth greens also contains ample amounts of B-complex vitamins such as folates, vitamin-B6 , riboflavin, thiamin , and niacin.Additionally, it has higher levels of other minerals than spinach such as calcium, manganese, magnesium, copper and zinc.

Recipe for Saag Kumbh:

Ingredients:

2 Cups Finely Chopped Amaranth leaves  along with the stem

2 Onions Chopped lengthwise

1″ Ginger finely chopped

8 Button mushrooms halved

Salt to taste

1 Tsp Jeera / Cumin seeds

1/4 Tsp Rai / Mustard seeds

1 Tsp Vegetable Masala

4 Curd Chillies

A generous pinch of Asafoetida

1 Tsp Oil

Method:

Cut the roots and wash the fresh amaranth leaves along with the stem. Allow the excess water to drain. Now finely chop and keep it aside. Heat a heavy bottom pan. Add oil. Add the curd chillies and shallow fry untill done.Now add cumin ,asafoetida and mustard seeds.Once it splutters add finely chopped ginger and onions. Saute on medium flame and once the onions turn slightly brown add the mushrooms and suate for 2 mins. Now add vegetable masala and mix well. Once the mushrooms are well coated add the finely chopped amaranth leaves. Add salt as per taste.Close the lid and allow it to cook on medium flame for 7-8 mins. Once done switch off the flame.

Garnish with fried onions and shallow fried curd chillies.Serve with hot rice or rotis .

Enjoy!!!!!!!!!!

http://vegetable masala

Notes:

I have used home made vegetable masala. Link shared for the same.

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PUMPKIN STIR FRY / POOSANIKAYI PORIYAL

Hello!!

The weather is returning to normalcy after the typhoon effect. Storms and typhoons have affected many parts of the world.Hope life will be normal soon.Many parts of the world are ready to welcome Fall season. Beautiful colours of the leaves gives a new hope to everyone.Pumpkins will flood the market during this season.

My humble contribution for our 163rd #Foodiemonday #Bloghop theme #PumpkinTreats is this simple and delicious Pumpkin stir fry / poosanikai Poriyal. Pumpkins  are also known as Squash in many areas.The seeds and flowers are also edible .There are many popular delicacies with this popular fall vegetable.

Recipe for Pumpkin Stir Fry / Poosanikai Poriyal

Ingredients:

1 Medium Size pumpkin( cut into cubes)

1/2 Tsp Mustard seeds

1/4 Tsp Asafoetida / Hing

1 Sprig of curry leaf

1/4 Cup Finely chopped Coriander

3 Red Dry Chillies roughly torn

3/4 Tsp Vatha Kozhambu Masala (Store Bought)

1/4 Tsp Turmeric

Salt to taste

2 Tsp Oil

Method:

Wash the pumpkin and cut it into cubes.I have not peeled the skin as it was tender.Heat a wide bottom pan. Add oil. Once the oil is hot add mustard seeds.Once it splutters add the red chillies, turmeric , curry leaves and asafoetida.Mix well. Add the chopped pumpkin. Mix well. Close the lid and allow it to cook on medium flame for about 5-7 mins. Once done add the vatha kozhambu masala and salt to taste. Add 1/2 cup water. Mix well and let it cook untill pumpkin cubes are well coated with the masala. Do not overcook as it will turn mushy.

Serve hot with Rice  or Rotis!!!

Enjoy!!!

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SPICY BRAISED TOFU / DUBU-JORIM (KOREAN STYLE)

 

It’s Monday and I am here with a wonderful recipe for this week.I am sharing an easy  spicy braised tofu .

My boys love Tofu and  i love to try new recipes .I am not  a great fan of Tofu though.But I loved this korean style Spicy Braised tofu.This recipe is my contribution for 152nd theme #Foodiemonday #Bloghop  #AsianCuisine.

Recipe for Spicy Braised Tofu:

Ingredients:

1 Packet of Firm Tofu

2 Tbsp Oil

1/2 Tbsp Sesame Oil

1/2 Cup Finely Chopped Onion

1 Clove Garlic Minced

4 Spring Onions finely chopped

1/2 Tsp Sesame Seeds

For the Sauce:

1 Tbsp Soya Sauce

Salt to Taste

1 Tbsp Korean Chilli Paste / Gochujang

1/2 Cup Water

Method:

Take Firm Tofu and rinse well in cold running water .Pat dry with a Kitchen  paper towel. No slice them into 1/4Inch thick slices. Heat a heavy bottom flat pan. Add cooking oil. Now place tofu slices and cook on both sides untilnicely done. It will take about approx 7-8 mins for tofu to cook on each sides.Once done remove the crunchy tofu slices and place them on  a paper towel. Now add chopped onions , Spring onions (keep some aside for garnishing).Slightly roast untill the onions are slightly brown and crunchy.

Add all the ingredients for sauce in a bowl and keep it aside. Once the onions are done add the sauce until the oil starts to leave the sides and  the sauce becomes slightly thick.Add Sesame oil and tofu .Mix well.Sprinkle sesame seeds and garnish with spring onions .

Serve with steaming hot rice .

Enjoy!!!!!!!!!!!!!!!!

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TOFU WITH GREENS / TOFU PALAK BHAJI

Hello!!

 

Today is monday and I am back with another fabulous recipe as per the theme. In this recipe  fresh Tofu is cooked with fresh greens . Another great idea to incorporate greens into your diet.This is a very simple and easy recipe with easily available ingredients in your pantry.

This week i managed to get some fresh organic Palak and fresh tofu.I was so happy to cook .Fresh greens make me so happy and whenever I am in Malaysia i incorporate fresh and green vegetables in my diet.I love the taste of vegetables there. Local varieties taste much better and are more flavourful.

Palak is a super food loaded with tons of nutrients in a low calorie package. Dark, leafy greens like spinach are important for skin, hair, and bone health. They also provide protein, iron, vitamins, and minerals. Tofu, also known as bean curd, is a food  made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. Tofu can be soft, firm, or extra firm

My Contribution for 150th #Foodiemonday #Bloghop theme #1TspOil is this simple and quick Tofu with Greens / Tofu Palak Bhaji.

Recipe for Tofu with Greens / Tofu Palak Bhaji

1 Cup =250 Ml

200 Gms Fresh Tofu

4 Cups of Chopped Palak

Salt to Tatste

1 Tsp Jeera / Cumin

1/4 Tsp Rasam Powder

1/4 Tsp Garam Masala

1 Tsp Oil

1/4 Tsp Haldi / Turmeric

Method:

Take a heavy bottom pan. Add oil. Once the oil is hot add Jeera . Once done add tofu slices and slightly roast on medium flame .Once done remove the tofu and keep it aside. Now add the chopped  greens /Palak  . Add haldi and allow it to cook on medium flame. Once lightly cooked add salt , rasam powder and garam masala. Mix well . Now add tofu and mix well. Allow it to cook well untill all the masala is incorporated and spinach is cooked well for about 10 mins.

Garnish with coarse black pepper and serve hot with Chapati / Phulka /Rice.

 

Enjoy!!!!!!!!!!!!!

 

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SOYA KANGHOU / FRIED SOYA CHUNKS

Hello!!!!!

Today we from our foodiemonday bloghop have decided to cook and share recipes from pushpitaschakhum.wordpress.com.  She has got a wonderful blog and shares many traditional and unknown recipes from her beautiful hometown in the north east. I am really intrigued by the simple ,healthy and yummy recipes that she has learnt from her mom and aunties. Do check her blog and get introduced to many awesome recipes.

I decided to cook a very yummy and simple recipe Soya Kanghou from her blog.This is my contribution for 121st #Foodiemonday #Bloghop theme #Pushpita’srecipes.

Recipe for Soya Kanghou / Fried Soya Chunks:

Ingredients:

100 gms Soya Chunks (pre-soaked in hot water)

4 Medium size potatoes peeled and cubed

2 Medium Onions finely chopped

1.5 Tsp Jeera roasted and coarsely ground

3/4 Tsp Turmeric /Haldi

Salt to Taste

3 Tbsp Mustard Oil

4 Green Chillies  roughly chopped

Method:

Squeeze the water from the  puffed (pre soaked) soya chunks and keep them aside. Heat oil in a wide bottom pan. Add mustard oil Once it is hot add chopped onions and fry till they turn translucent. Add green chillies and cubed potatoes and roast till the potatoes turn golden brown .Once done add soya chunks ,turmeric and salt , coarsely ground jeera and mix well. Fry till the soya chunks are well coated with spices . Switch off the flame.

Serve hot with phulkas / roti /rice & dal.

Comfort food anytime for me. Thank you Pushpita for sharing this wonderful recipe you learnt from your aunt. Keep sharing the secrets from your kitty.

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BENDEKAYI AJETHNA / OKRA STIR FRY (UDUPI STYLE)

Hello!!!!!!

I am back with another easy and yum recipe from the Udupi Cuisine. Udupi cuisine mostly consists of  dishes made from   grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and is made from the  the use of locally available ingredients. It is mostly  Satvik  style which means  no meat ,no onion and no garlic. It is followed by the Brahmin community in this region.

The full course Udupi meal is served on a plantain  / banana leaf, which is traditionally kept on the ground. The dishes are served in a particular order, and each dish is placed on a particular spot of the plantain leaf. Everyone  eating this meal are expected to begin and end eating the meal together. A person cannot get up in middle of the meal, even though he has finished his meal. The start and end of meal is done by saying “Govinda,” . A typical meal is served with the following :

  • Abbhigara or Ghee
  • Salt
  • Pickle
  • Kosambari
  • Bajji or chutney
  • Ajethna / Palya (dry vegetable sabzi)
  • Spiced rice (chitranna)
  • Happalla
  • Steamed rice
  • Saaru /Rasam
  • Menaskai/ Gojju
  • Koddelu / Sambhar
  • Majjige Huli /Tambuli
  • Sweets like laddu, holige or Kesari bhath
  • Fried items like bondachaklivada
  • Paramanna or Kheer (pudding) or Payasa
  • Buttermilk/curd

Today as a part of our 119th #Foodiemonday #Bloghop theme #udupicuisine  I am sharing a simply dry sabzi that i usually make  and that  is Bendekayi Ajethna or Palya .

Ingredients:

30 Okras / Benekayi

3/4 Cup freshly grated Coconut

6 Dry red Chillies

Lemon Size Tamrind

1 Tsp Palm Jaggery

Salt to taste

For Seasoning / Tadka:

1 1/4 Tsp Mustard Seeds / Sasive

3 Dry red Chillies

3/4 Tsp Split Urad Dal

A generous pinch of Hing / Asafoetida

2 Tbsp Cooking Oil

Curry leaves -A handful

Method:

Wash the Okras or benekayi and dry them nicely with a clean hand towel . Chop them into small pieces and keep it aside. Soak tamrind in 2 tbsp warm water .Extract the juice and discard the pulp.It should be thick and not watery.

Heat a heavy bottom pan. Add oil. Once the oil is hot add  split uraddal ,hing and dry red chili (3 nos).Once the dal changes color slightly add mustard seeds and curry leaves .Once it  splutters add the chopped okra / bendekayi and mix well and  fry on high  flame. Do not cover the pan.Keep stirring and ensure it does not burn. In the meantime coarsely grind fresh coconut and red chilies  and keep it aside. Do not add water . Now add tamrind paste ,salt and palm  jaggery to the half cooked okras. Mix well and cook till all the tamrind mixture is well absorbed. Lastly add the coconut mixture and mix well. Let it cook on low flame for 5-8 mins.

Garnish with freshly grated coconut and serve hot with steamed rice , saaru and  kottambri tambli.

Enjoy!!!!!!!!!!

Notes:

I have used Byadgi Chillies which gives nice colour and is not so spicy.

I always prefer to use palm jaggery.You can used normal jaggery in case you cannot find palm jaggery.

I will share the Kottambri Tambli recipe in my next post.

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TOFU ROAST

 

Hello!!!!!!!

I have been a little irregular in blogging lately due to hectic work schedules.I am trying to share atleast one recipe for my readers.Looking forward to bounce back as soon as possible.Today I am sharing a simple recipe that can be whipped in 20 mins.Tofu also known as bean curd is a life saver for me when i am late from office.My boys love to have Tofu roast with curd rice or Phulkas. Tofu can be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.I have used firm organic Tofu here .

This week’s theme is challenging and interesting too.My Contribution for 112nd #Foodiemonday #Bloghop Theme #1TspOil is this yummy Tofu roast that is so easy and quick to make.

Recipe for Tofu Roast:

Ingredients:

250 Gms firm Tofu (cubed)

1Tsp  Oil

1Tsp Rasam Powder

1Tsp Sabji Masala

1/4 Tsp Coarse pepper powder

2 Tbsp thick Curd

Salt to taste

1 Tsp Jeera /Cumin seeds

Curry Leaves or finely chopped Coriander for Garnish(as per your choice)

Method:

Take a wide bottom pan. Add tofu cubes, salt,rasam powder, sabji masala,coarse pepper powder and curd. Mix well and leave it for 10 mins.Heat a heavy bottom pan. Add oil. Once the oil is hot add jeera.Once it splutters add the marinated tofu cubes and roast it for 10 mins on medium flame.Once the masala is well coated switch off the flame. Garnish with curry leaves or chopped coriander and serve with curd rice or phulkas.

I just loved to pop them as a snack.

Enjoy!!!!!!!!!!!