Posts Tagged ‘Carrot’

Vegetable Biryani- Chettinad Style


2011
03.31

IMG_9199

Known to be the spiciest and the most aromatic cuisine of India, the Chettinad cuisine is one of my favorites. I’ve spent many glorious evenings in Chennai wiping away plates of Biryani and sucking on spicy succulent crab meat while my totally vegetarian best friend V, looked on with great amusing interest. I’m sure her smirk would disappear in a tick had she only known the great void (tragedy) her vegetarian life had conferred on her.

Anyway, coming back to serious cooking,  here’s a vegetarian version of the popular Chettinad biryani which is so flavorful that I’m sure even a die hard meat eater would easily go for a second helping :) .

Ingredients
1 lb veggies of your choice. (I used, cauliflower and broccoli florets, diced bell peppers and carrots, peas and  potatoes cut into long strip like fries)
3 cups basmati rice
1 large  or 2 medium sized red onions finely sliced
3 large tomatoes, diced in chunks 
2 tbsp chopped cilantro/coriander leaves
11/2 tbsp ginger garlic paste
1 tbsp chopped mint 
5 cloves
4, 1/4 inch pieces of cinnamon
2 bruised whole cardamom
1/2 tsp red chili powder, alter this based on tolerable spice level
2 tsp paprika, for color
2 bay leaves
1/2 tsp turmeric powder  
refined vegetable oil
2 tbsp ghee (clarified butter)
3/4 cup coconut milk
3/4 cup curd
1 tsp lemon juice
Salt to taste

Spices for Grinding

3 cloves
2,1/4 inch pieces of cinnamon
seeds from 1 cardamom
1 tsp of fennel seeds

Directions

  • Soak washed basmati rice with 4 cups of water and set aside for an hour. 
  • Dry roast the spices mentioned for grinding and grind to a semi coarse powder
  • Heat refined oil in a wide bottomed pan that can be fitted with a tight lid and doesn’t let steam escape and fry the veggies one at a time until almost cooked and set aside.
  • In the same pan add ghee and  add more oil if necessary,
  • When hot, add the whole cloves, cinnamon and cardamom and let them puff up.
  • Add the chopped onions and sauté until deep brown (the onions should look fried).
  • When the oil comes clear, move the onions to the sides of the pan and add turmeric and the ground spices to the oil accumulated at the center of the pan and sauté for 30 secs.
  • Add remaining ginger-garlic and sauté for a minute.
  • Add in the diced tomatoes, chili powders and sauté until oil separates.
  • Reduce the flame to low and add the coconut milk, curd, lemon, salt, cilantro and mint and let it simmer.
  • Add 1 tbsp of ghee, salt and cook the rice until the water boils and the rice is only  3/4 done.
  • Drop in the fried veggies into the masala mixture mix well and flatten it at he bottom of the pan
  • Pour in the boiling rice into the pan making the rice form a layer on top of the masala and veggie mixture and has no direct contact to the bottom of the pan.
  • Close the pan tight shut and let it sit on the very low flame for 15 – 20 min or until the rice at the top is done.
  • Remove from the stove and mix in the rice and masala
  • Serve with raitha and mango pickles.
  • Navratan Korma


    2011
    03.25

    Navratan Korma, meaning a mixture of nine gems is a delicious vegetarian dish from the Mughlai cuisine. The nine gems indicate the nine veggies, fruits and nuts that go into the dish. Influenced by the imperial kitchens of the Mughal empire this is as grand and as rich as any vegetarian dish can get.

    IMG_9085

    Ingredients

    10 oz of paneer/cottage cheese
    1/2 cup cashew nuts 
    1 large onion chopped
    1 tbsp ginger-garlic paste
    1/2 tsp cumin powder
    1/2 tsp turmeric powder
    1/2 tsp white pepper powder
    1 tsp punjabi garam masala
    1 1″ piece of cinnamon
    2 bay leaves
    1 pod of bruised cardamom
    4 cloves
    3-4 cups mixed veggies(I used cubed potatoes, chopped French beans, diced carrots,green peas,cauliflower florets, diced bell pepper)
    1/4 cup pineapple chunks
    10-12 raisins
    2-3 tbsp heavy cream
    2-3 tbsp refined oil
    Salt to taste

    Directions

  • Cut the paneer into slabs (not cubes) and toast them on both sides in a non stick pan in 1 tbsp of oil. Make sure you don’t over do it. Both the sides should have just a slight hint of brown to bring out the nutty flavor of the paneer.
  • When all the slabs of paneer are toasted cut them up into small cubes, sprinkle a little salt and set aside.
  • Grind 1/4th cup of the cashews along with the onions.
  • Parboil with salt all the veggies individually (cooking time for each varies) and set aside.
  • Heat oil in a pan.
  • Add turmeric and cumin powder and sautéfor 30 secs.
  • Add the remaining cashew nuts and the whole spices.
  • When the spices puff up add the cashew onion paste and the ginger garlic paste and sauté until oil separates.
  • Add the garam masala and pepper powder.
  • .Add one cup of water and bring to boil.
  • Add the the veggies, paneer, raisins and pine apple and let it simmer until the veggies are cooked.
  • Garnish with heavy cream
  • Server hot with Indian breads
  • BitterMelon-Carrot-Mango pickle / Pavakka Carrot Manga Achar – Kerala Style (Ready to Eat)


    2010
    06.12

    IMG_3237 

    This is my Mom’s all famous  mixed pickle recipe. It comes together fairly quickly and is one of my favorites. Like all mothers do, my Mom too eyeballs all her ingredients while cooking. So the proportions I’ve mentioned might not be as accurate. You may have to alter  them according to your tastes.

    Ingredients
    1 cup cut julienne style bitter melon
    ½ cup cut julienne style carrot
    ½ cup cut julienne style raw peeled mango
    2 tsp cut julienne style garlic
    2 tsp cut julienne style green chilies 
    1 tbsp salt (or to taste) 
    big pinch of asafoetida 
    ½  tsp roasted cumin powder (dry roast cumin seeds and powder them)  
    ½  tsp black mustard seeds
    ½ tsp roasted fenugreek powder (dry roast fenugreek seeds and powder them)
    2 –3 tbsp sesame or refined vegetable oil
    2 sprigs of curry leaves
    1/4 cup natural vinegar

    Directions

  • Heat oil in a pan, sauté melons, carrots and mango, one at a time, for a few minutes each until they are just tender. Make sure not to cook them.
  • Drain them out of the oil and set aside.
  • In the same oil add asafoetida and mustard and when the mustard pops, add cumin, curry leaves, fenugreek, ginger, garlic, green chilies and sauté for a couple of minutes.
  • Reduce the heat and add the sautéed veggies, salt and vinegar and mix thoroughly on very low heat.
  • Turn off the heat and let it cool.
  • Serve immediately or refrigerate in air tight containers.
  • BitterMelon-Carrot-Mango pickle / Pavakka Carrot Manga Achar – Kerala Style (Ready to Eat)


    2010
    06.12

    IMG_3237 

    This is my Mom’s all famous  mixed pickle recipe. It comes together fairly quickly and is one of my favorites. Like all mothers do, my Mom too eyeballs all her ingredients while cooking. So the proportions I’ve mentioned might not be as accurate. You may have to alter  them according to your tastes.

    Ingredients
    1 cup cut julienne style bitter melon
    ½ cup cut julienne style carrot
    ½ cup cut julienne style raw peeled mango
    2 tsp cut julienne style garlic
    2 tsp cut julienne style green chilies 
    1 tbsp salt (or to taste) 
    big pinch of asafoetida 
    ½  tsp roasted cumin powder (dry roast cumin seeds and powder them)  
    ½  tsp black mustard seeds
    ½ tsp roasted fenugreek powder (dry roast fenugreek seeds and powder them)
    2 –3 tbsp sesame or refined vegetable oil
    2 sprigs of curry leaves
    1/4 cup natural vinegar

    Directions

  • Heat oil in a pan, sauté melons, carrots and mango, one at a time, for a few minutes each until they are just tender. Make sure not to cook them.
  • Drain them out of the oil and set aside.
  • In the same oil add asafoetida and mustard and when the mustard pops, add cumin, curry leaves, fenugreek, ginger, garlic, green chilies and sauté for a couple of minutes.
  • Reduce the heat and add the sautéed veggies, salt and vinegar and mix thoroughly on very low heat.
  • Turn off the heat and let it cool.
  • Serve immediately or refrigerate in air tight containers.
  • Carrot Sandwiches – Bangalore Style


    2010
    05.20

     

    IMG_3049

    Anyone growing up in Bangalore in the 80s  would have eaten or seen these sandwiches in any of the Iyengar bakeries found in every nook of the city.  Though I love most of the stuff from these bakeries, the sandwiches were probably the only healthy food you could find in these places then. My sister Sophie, takes it up a notch by using whole wheat bread and adding a few other vegetables. And I must say, I love these more than the authentic ones.

    Ingredients

    whole wheat or white bread
    2 tsp refined oil 1/4 tsp black mustard seeds 
    1 cup finely chopped onions
    1 finely chopped tomato 
    2 cups grated  carrots
    1/4 cup finely chopped bell pepper(optional)
    1/4 cup finely chopped broccoli (optional) 
    1 tbsp chopped green chili
    1/4 tsp 3Cs spice mix
    1/2 tsp ginger-garlic paste 
    a pinch of turmeric powder
    1 tsp chopped mint
    1 tsp finely chopped curry leaves
    2 tbsp finely chopped cilantro
    2 tsp (or to taste) sugar

    butter for toasting the bread
    salt to taste

    Directions

  • Heat oil in a pan, add mustard seeds and let it splutter.
  • Add green chilies, curry leaves, onions and sauté until the onions turn translucent.
  • Add ginger-garlic paste and sauté for a minute.
  • Add tomatoes, turmeric, spice mix, mint and sauté until the tomatoes turn soft.
  • Add the carrots, bell peppers, broccoli, cilantro and sauté for a few minutes until the veggies turn tender, take care not to over cook them.   
  • Add sugar, mix well and and turn off the stove.
  • Apply a little butter on slice of bread, spread some carrot filling and top it off with another slice of bread.
  • Toast it in a sandwich maker or toast for minute on both sides in a pan while pressing down the sandwich using a spatula.
  • Serve for breakfast or as a snack.
  • Carrot Sandwiches – Bangalore Style


    2010
    05.20

     

    IMG_3049

    Anyone growing up in Bangalore in the 80s  would have eaten or seen these sandwiches in any of the Iyengar bakeries found in every nook of the city.  Though I love most of the stuff from these bakeries, the sandwiches were probably the only healthy food you could find in these places then. My sister Sophie, takes it up a notch by using whole wheat bread and adding a few other vegetables. And I must say, I love these more than the authentic ones.

    Ingredients

    whole wheat or white bread
    2 tsp refined oil 1/4 tsp black mustard seeds 
    1 cup finely chopped onions
    1 finely chopped tomato 
    2 cups grated  carrots
    1/4 cup finely chopped bell pepper(optional)
    1/4 cup finely chopped broccoli (optional) 
    1 tbsp chopped green chili
    1/4 tsp 3Cs spice mix
    1/2 tsp ginger-garlic paste 
    a pinch of turmeric powder
    1 tsp chopped mint
    1 tsp finely chopped curry leaves
    2 tbsp finely chopped cilantro
    2 tsp (or to taste) sugar

    butter for toasting the bread
    salt to taste

    Directions

  • Heat oil in a pan, add mustard seeds and let it splutter.
  • Add green chilies, curry leaves, onions and sauté until the onions turn translucent.
  • Add ginger-garlic paste and sauté for a minute.
  • Add tomatoes, turmeric, spice mix, mint and sauté until the tomatoes turn soft.
  • Add the carrots, bell peppers, broccoli, cilantro and sauté for a few minutes until the veggies turn tender, take care not to over cook them.   
  • Add sugar, mix well and and turn off the stove.
  • Apply a little butter on slice of bread, spread some carrot filling and top it off with another slice of bread.
  • Toast it in a sandwich maker or toast for minute on both sides in a pan while pressing down the sandwich using a spatula.
  • Serve for breakfast or as a snack.