Vegatable Kurma

Well, we don't know much about the origin of this dish, but we can do say that its a common item in every restaurant you can go to in South India. It is commonly referred as the "Vegetarians delight". And there is sure to be a slight variation in taste and style within these regions due to the obvious difference in inspirations.

Ingredients
Potatoes (finely cubed): 1/3 cup
Cauliflower (florets cut): 1/4 cup
Carrots (cut ): 1/4 cup
Beans (cut small): 1/4 cup
Green peas: handful
Onions (sliced): 1/4 cup
Tomatoes (pureed):1/4 cup
Whole Garam masala: handful (Bay leaves -2, cloves -3, star anise-1, Cardamom- 1 pod, Cinnamon stick-2)
Poppy seed/Khaskhas: 1 tablespoon
Cashewnuts: 2-3 tablespoons
Mint leaves: about 20 leaves
Cilantro/coriander leaves: equal amount as the mint leaves
Green chillies: 2-3
Grated coconut: 2 tablespoons
Ginger (chopped): 1 teaspoon
Garlic (chopped): 1 teaspoon
Turmeric powder: a pinch
Pepper powder: 1/2 teaspoon
Garam masala powder: 1/2 teaspoon
Curry leaves: 1 sprig
Salt to tatse
Oil

* You can use a mix of vegetables of your choice. You could also add paneer cubes.

Grind the mint leaves, coriander leaves, ginger, garlic, green chillies and grated coconut with a little water to a fine taste. Also soak the khaskhas and cashew nuts in warm water for about 10 mins and then grind it to a smooth paste and keep aside.

Heat oil in a deep pan, saute all the whole garam masala. Add a sprig of curry leaves and the sliced onions. Sprinkle salt. When the rawness of the onions goes away add the the rest of the vegetables and keep sauteing. Add the turmeric powder and the green chutney you made ahead and mix well. Keep on low -medium flame and toss the vegetables in he chutney. Add the tomato puree and the ground khaskhas-cashew paste and mix everything nicely. Add 1/4 cup of water and cover and cook until all the vegetables are soft and all the rawness of the spice have gone away.

Now dilute the coconut milk with a little water, add pepper and the garam masala powder and pout in to this. Don't let the coconut milk come to a full boil. Turn off the gas just before that. Your wonderful vegetable kurma is ready to eat. Personally we like it with parathas or puris.

Oven baked Fries

Here's our attempt at the king of all fast food - French Fries in a non convention style. Baked to perfection with a subtle hint of garlic and chilli makes these the easiest comfort food without a big guilt of eating unhealthy.

Ingredients
Potato (cut into strips): 1
Salt to taste
Pepper powder to taste
Garlic powder (optional): 1/2 teaspoon
Chilli powder/flakes: 1/2 teaspoon
Olive Oil: 2-3 tablespoons

*We have used a slightly different chilli powder i.e, Mexican chilli powder

Peel the potatoes and cut it into thin strips. Sprinkle salt, garlic powder, pepper, chilli powder and drizzle olive oil generously. Preheat the oven at 450° F and bake the potato till it gets crisp. Take off from the oven and eat them hot. Important note is that these fries lose all the charm when you have it after its cooled down.

We are sending this recipe to Healthy fast food event hosted by food for 7 stages of life and Sudeshna’s Cook like a bong.

Egg Puffs

Back home in India, you are sure to tumble on these hot buys in any bakery. Early in the evenings, the inviting smell of these puff pastries make sure you don't go home without buying them. So just to recreate one such memory, we tried an easier version of these Egg Puffs using store bought Pastry sheets.

Ingredients

Puff pastry sheets: 1 sheet (which makes about 4-5 puffs)

* We have used and recommend the Pepperridge Farm pastry sheets. 2 sheets come in one box.

Filling
Eggs (hard boiled): 2-3
Onions (finely chopped): 1/2 cup
Tomatoes (pureed) :1
Ginger-garlic paste: 1 1/2 teaspoon
Green chillies (chopped): 2-3
Curry leaves: a few
Cilantro/Coriander leaves: handful
Turmeric powder: 1 teaspoon
Chilli powder: 1 teaspoon
Coriander powder: 1 teaspoon
Chicken masala: 2-3 teaspoons
Pepper powder: a pinch
Saunf/Perinjeerakam (slightly powdered): 1 teaspoon
Tomato ketchup/Sugar: 1 teaspoon

Egg wash to brush

* You can make the egg wash by beating one egg with a pinch of salt and a pinch of sugar.

Heat oil in a pan, saute the ginger-garlic paste, green chilies, curry leaves and chopped onions. Sprinkle some salt and saute well. Add turmeric powder, chili powder, coriander powder, chicken masala and pepper powder. Mix well. When the masala starts to coat the onions, add the tomato puree and keep sauteing until it all comes together. Add chopped cilantro leaves and crushed sauf and stir. Add tomato ketchup/sugar and give final mix. Adjust the salt and spice levels. Let it cool. Slice the boiled eggs and add it into this mixture. Give a gentle mix making sure the eggs doesn't get completely crushed.

Meanwhile take out pastry sheet from the refrigerator and let it sit out in room temperature for at least 30 minutes before you make the puffs. Divide the sheet into 4-5 pieces and roll out into a square using a little flour. Place a scoop of the filling into the center and fold all 4 sides like shown in the picture. Brush a little egg wash on the corners and the top side. Preheat the oven to 400 ° F and bake until pastry rises and gets golden brown. Takes about 20-30 minutes for 4-6 puffs. Enjoy it hot.

Idli Fry

Here's another recipe which is a leftover transformation. Though this post/ recipe was something we were contemplating about posting it or not. Why? Because the recipe is so simple that it didn't really call for blog space. But, at the brighter side, we thought for all those people who haven't heard or tasted anything like this, its gonna be a big miss.

Ingredients

Left over Idlis (Cut up into strips): As per your need
Chilli powder to your liking
Salt to taste
Oil to fry
A few curry leaves for garnish

Heat some oil in a pan, add the cut up Idlis, sprinkle salt and chilli powder and saute until it coats well on the Idlis. Once the Idlis start to slightly crispen on the sides, tear up the curry leaves. Take it off the heat. Serve hot with your evening cup of tea.