Stir fried Tindora {Ivy Gourd}

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Ivy gourd, also known as Tendli, Tindora or Tondle is a tropical vegetable that grows on a vine. It looks like baby cucumber, with a very mild crunchy taste. I remember eating it in a very typical rice dish called “Tondle bhath” which was served with a cool buttermilk drink flavored with cilantro and fresh ginger. In 2010 when my mom was visiting me she taught me this amazing stir fry version that can be enjoyed with Parathas. It is a simple recipe that starts with a tempering mustard seeds and then cooking the tindora with turmeric, cashews, green chilies. Finish up by garnishing with fresh coconut, lemon juice and sugar. The outcome is a very unique combination of flavors as well as textures, the soft and juicy tindora, creamy cashews and the crispiness of the coconut in a mildly spiced sweet and sour tindora stir fry.

Continue reading “Stir fried Tindora {Ivy Gourd}”

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Fish Curry with Basmati Rice

Fish is staple in our home.  Fish cooks much faster and needs very few ingredients to bring out the flavors which makes it a quick and healthy week night dinner option. This particular curry recipe is very simple and pairing it with Basmati rice makes it an amazing meal.

In this recipe I have used fillet catfish. Catfish is a moderately fatty fish with a good source of high quality protein and is an excellent source of vitamin B-12. It is a rich source of omega-3 fatty acids.

Recipe:

Prep time: 5 mins  Cooking time:15 mins    Total time: 20 mins

Ingredients:

1 lb fillet catfish
1 tbsp lemon juice
1 large tomato cut into 4 pieces
1 small red onion roughly chopped
4 tbsp fresh grated coconut
1/2 inch peeled ginger
4  garlic cloves
1/2 tablespoon cooking oil
1/2 tsp mustard seeds
1/4 tsp turmeric
2 tsp red chili powder
salt to taste

Directions:

  1. Wash and drain the catfish. Cut into 2 inch cubes and apply 1 tablespoon of lemon juice.
  2. Puree onion, tomatoes, coconut, ginger and garlic to a fine paste.
  3. Heat oil in a medium pan.Add mustard seeds and once they start to crackle add the onion and tomato puree.
  4. Add turmeric and red chili powder and cook on medium heat for 5 mins until the oil starts to separate stirring occasionally.
  5. Drain any water/lemon juice from the fish and add the fish to the sauce.
  6. Add salt and gently mix together the sauce and the fish. Cook covered on medium heat for 5 mins.

Note: You may want to add 1/4th to 1/2 cup warm water to get the desired consistency.

Serve with Hot Basmati rice and lime wedges!

Enjoy!

 

Stuffed Baby Eggplant

This spicy and earthy stuffed baby eggplant recipe is easy to make and full of flavor. If you like eggplant like I do, you will love this recipe. It is my mom’s  non-traditional stuffed eggplant recipe that does not require any sauteing of onions or the spices and yet comes out so flavorful!

Eggplant also known as  Brinjal in India is  very good source of dietary fiber,  potassium, vitamin C, vitamin B-6, and phytonutrient
contents that support heart health.

Here is a step by step recipe:

Wash and trim extra stem from the baby eggplants leaving about half an inch of the stem.

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Make 2 vertical cross slits going almost the end.

For the stuffing – Finely chop or grate onion, ginger, garlic. Add red chili powder, turmeric, garam masala, coriander and cumin powder, fresh coconut, brown sugar and salt in a bowl.

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Mix all the stuffing ingredients well and stuff them in the eggplants.

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Heat oil in a pan and add mustard seeds. Once they splutter gently line all the eggplants in the pan. Sprinkle any remaining stuffing on top. Cook covered on medium heat for 5 mins

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Turn the eggplants over, mixing gently and cook covered for another 5 mins.

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Turn off the heat and let them sit for another 5 mins. They will cook further with the steam. Garnish with Cilantro!

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Recipe:

Prep time: 5 mins  Cooking time:15 mins    Total time: 20 mins

Ingredients:

6-8 small baby eggplants
1 medium onion grated or finely chopped
1 tsp grated ginger
1 tsp grated garlic
1 tbsp fresh grated coconut
1 tsp red chili powder
1 tsp garam masala powder
1 tsp coriander and cumin powder
1/4 tsp turmeric powder
1 tsp jaggery/brown sugar
1 table spoon oil
1/2 tsp mustard seeds
cilantro to garnish
salt to taste

Directions:

  1. Wash and trim extra stem from the baby eggplants leaving about half an inch of the stem. Make 2 vertical cross slits going almost the end.
  2.  Stuffing – Mix grated onion, ginger, garlic, red chili powder, turmeric, garam masala, coriander and cumin powder, fresh coconut, brown sugar and salt in a bowl. Mix all the stuffing ingredients well and stuff them in the eggplants.
  3. Heat oil in a pan and add mustard seeds. Once they splutter gently line all the eggplants in the pan. Sprinkle any remaining stuffing on top. Cook covered on medium heat for 5 mins.
  4. Turn the eggplants over, mixing gently and cook covered for another 5 mins.
  5. Turn off the heat and let them sit for another 5 mins. They will cook further with the steam. Garnish with Cilantro!

Serve with Hot Parathas!

Enjoy!

 

 

 

Palak Paneer

I have eaten many different versions of Palak paneer, some heavier than others with cream, tomatoes etc. This one here is my mom’s version that is very simple and does not use any cream. It looks beautiful and tastes amazing with hot parathas or rice.

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Step by Step Recipe:

Boil 3 cups of water in a medium sized pot. Add spinach in it, cook for a minute and take it out in a colander. Pour cold water over it.

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Clean and dry the same pot and add ghee to it. Add onions and sauté. Cook covered for 2 mins on low to medium heat.

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Grind cloves, cinnamon, peppercorns, ginger, garlic and green chilies to fine paste. Add this paste to the onions and sauté for another minute.

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Add paneer to the pot and mix it gently with the onions.

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In a blender make fine paste of the blanched spinach. Add it to the pot. Add 1/2 cup of water. Add salt to taste and mix well. Cook uncovered for 2 mins and turn off the heat.

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Recipe:

Prep time: 10 mins  Cooking time:15 mins    Total time: 25 mins

Ingredients:

1/2 lb or 8 cups of Spinach
1 cup cubed paneer
1-2 green chilies
1/2 onion finely chopped
4 garlic cloves
1/2 inch piece of ginger
2 cloves
4 peppercorns
2 small pieces of cinnamon
1/2 table spoon ghee

Directions:

  1. Boil 3 cups of water in a medium sized pot. Add spinach in it, cook for a minute and take it out in a colander. Pour cold water over it.
  2. Clean and dry the same pot and add ghee to it. Add onions and sauté. Cook covered for 2 mins on low to medium heat.
  3. Grind cloves, cinnamon, peppercorns, ginger, garlic and green chilies to fine paste. Add this paste to the onions and sauté for another minute.
  4. Add paneer to the pot and mix it gently with the onions.
  5. In a blender make fine paste of the blanched spinach. Add it to the pot. Add 1/2 cup of water. Add salt to taste and mix well. Cook uncovered for 2 mins and turn off the heat.

Serve with Rice or Parathas.

ENJOY!

Methi Garlic Salmon

Step by step recipe:

  1. Cut salmon into smaller pieces. Wash and dry it with paper towel

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2. Add crushed garlic, lemon juice, methi, oilve oil, salt and red pepper flakes

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3. Mix well. Add oil to a pan on medium heat and arrange the salmon pieces in the middle.

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4. Cook uncovered for 6-8 minutes depending on the thickness of the salmon turning once or twice.

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Methi Salmon Recipe:

Prep time: 0 mins  Cooking time:5 mins    Total time: 5 mins

Ingredients:

1 lb Wild caught salmon
1 tbsp olive oil
1 tbsp lemon juice
6 garlic cloves crushed
1/2 tsp crushed red pepper
2 tbsp of chopped fresh fenugreek/methi leaves
salt to taste

Directions:

  1. Cut salmon into smaller pieces. Wash and dry it with paper towel.
  2. Apply crushed garlic, lemon juice, methi, olive oil, salt and crushed red pepper to salmon pieces.
  3. Add olive oil to a pan on medium heat and arrange salmon pieces on the pan.
  4. Cook uncovered for 6-8 minutes depending on the thickness of the salmon turning once or twice.
  5. The skin will start coming off during the cooking process and can be removed before serving.

This Salmon goes well with the Kale salad with almonds

ENJOY!!