VAZHAPPINDI THORAN

Ingredients :

Banana Stem : 1/2 Cup
Coconut        :1/4 Cup
Kasmiri Chilli :2
Curry Leves  : 4 to 5 nos
Garlic : 2 nos
Turmeric Powder :1/4 tsp
Salt
Mustard Seeds 


Heat Oil in a pan add mustard seeds and let it splutter.  Add  Crush Coconut with  Garlic and Kashmiri chilli  and add it  to the pan  fry for few minutes .Add the chopped banana stems,Turmeric Powder and salt .Stir Well and slow down and cook it for 5 Minutes

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NAVARATNA KURUMA

The Navaratna (nine gems) kuruma uses nine different veggies, fruits & nuts and basically this is a Mughlai dish.

Ingredients

 Boiled Vegetables                                       -2 cups

(potatoes, carrots, green peas, french beans, cauliflower, capsicum, bottle gourd, cluster beans)

Grated paneer                                             -100 g
Tomatoes                                                    -2
Grated onions                                             -2
Ginger Garlic  paste                                     -1 ½ tsp
Salt                                                             To Taste
Turmeric Powder                                        -1 tsp
Red chilli powder                                        -1 ½ tsp
Coriander powder                                      -1 tsp
Garam Masala Powder                              - 2 tsp

Pepper powder                                          - 1 tsp
Fresh Cream                                              -2 tbsp
Vegetable oil                                               -3 tbsp
Ghee                                                          -1 tbsp
Milk / water                                                -1 cup
Dry fruits (cashew nuts, raisins)                   -¼ tbsp
Coriander leaves for decoration

Preparation

Prepare the tomato puree by boiling the tomatoes, remove the skin and grind it well without water.   Fry the dry fruits (raisins and cashew nuts) in one table spoon ghee and kept aside.  Saute the finely chopped onion and ginger garlic paste in a pan till it turns into brown.  Add salt, turmeric powder, red chilli powder, coriander powder, garam masala, pepper powder and fry for 2-3 minutes.  Add tomato puree and dry fruits.  Stir well and cook the mixture well.  Add water/milk and boil it make the gravy thick.  Add grated paneer and boiled vegetables to the gravy, cook for 5 to 7 minutes.  Put cream and chopped the coriander leaves on the navartna kuruma to decorate.

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CAPSICUM THORAN

Capsicum helps in curing many diseases that include lowering blood pressure, reducing cholesterol and warding off strokes and heart attacks, speeding up metabolism, treating colds and fevers, preventing cancer and pain control.

INGREDIENTS:

• Capsicum(Small Pieces) - 2 nos
• Grated coconut - ¼ Cup
• Garlic - 2 nos
• Cumin Seed -¼ tsp
• Turmeric powder - ¼ tsp
• Mustard seeds - 1 tsp
• Red Chilly -2 nos
• Curry Leaves -few

Put Capsicum in a Bowl along with turmeric powder and salt  and cook 3 minutes in the microwave Oven  without water.Crush Coconut, Garlic and Cumin seed and add to cooked Capsicum and mix it well.Heat oil in a pan.Add mustard seeds and red chilli and let it splutter.Add Cooked Capsicum and Curry leaves.Stir well and slow down the flame and cook it for 2 mins

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MUSHROOM VINDALOO

Vindaloo , a hot and spicy dish from the Goa region of India, is of Portuguese origin. The name Vindaloo is derived from the Portuguese dish "Carne de Vinha d' Alhos," which is a dish of meat, usually pork, with wine and garlic. The Portuguese dish was modified by the substitution of vinegar spices to evolve into Vindaloo. Though this is well known for meat (especially pork), we made it as a vegetarian dish using mushroom, hence the name Mushroom Vindaloo.

 

Ingredients:

Button Mushroom -250 gm 

Onion, finely chopped – 2 

Ginger Garlic paste – 2 

teaspoons. Turmeric Powder – 1

teaspoon Kashmeeri chilly – 6 Nos. 

Garam Masala Powder – 1 

Teaspoon Vinegar – 3 Teaspoons 

Tomato -1 

Sugar – 1 teaspoon 

 

Sauté one onion (finely chopped) in oil in a hot pan until it turns brown. Add the garam masala, Kashmeeri chilly, 2 teaspoon Vinegar, Turmeric powder into the onion and grind it well. Take the remaining chopped onion and sauté it in the oil for a few minutes. Add tomato pieces, salt and sauté until turns brown. Add the grounded masala paste. Roast it well, add mushroom, water and cook it. Add ginger garlic paste when it is half cooked. When it is fully cooked, add sugar and vinegar and mix well. 

Thanks to Mrs. Teena for her chicken vindaloo recipe.

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