Mushroom Curry Leaf Masala

Kaalaan Karivaepillai Masala

Personally I love curry leaves. It is a wonderful herb and grows abundantly in hot climatic conditions. There is no need for me to give you an introduction about this leaf. 

Not only used in cooking , it is also used for herbal beauty and medicinal purposes. Some of the properties of curry leaves:

1.Anti diabetic and anti cancerous.

2.Reduces blood cholesterol.

3.Extremely rich in iron and Vit A , so helps combat anaemia. 

4.Anti oxidant properties.

5.Helps growth of strong black hair and nails. 

Curry Leaf tree in our residence in Coimbatore

The usual scenario when eating a South Indian Curry which has curry leaves is that, it ends up by the side of the plate only to be discarded. Some say that the nutrients from the curry leaves are absorbed into the dhal liquid. 

Hhhmm..that is quite debatable..!!

This leaf has a wide range of preparation methods. It is usually used as tadka for the watery rice accompaniments like sambhar, rasam, kaara kuzhambhu and chutneys. It can also be roasted, ground and served as thuvaiyal, thokku, chutney  and podi [spicy powder blend] as accompaniments for rice, idlis, dosas and rotis. 

This recipe combines curry leaves and mushrooms simply because mushrooms are quite bland and they are capable of absorbing the woody flavour of curry leaves. The only thing that should be remembered is that the leaves should be young and fresh [ilam thalir]. Please don't use leaves that have spots or ridges . 
 

I made this recipe in India using the curry leaves from the tree in our garden. It had just rained suddenly in the morning and the leaves were washed by the soft rain drops. When the sun came out , it was the most fanatastic scene - drops of water rolling down the young green leaves and sparkling in the morning sunshine. All I did was take a few shots before the beauty of the second fades. Then with a big smile I made my way to the kitchen to make the recipe.... 

Curry leaves freshly washed by rain

It is a perfect side for a simple lunch with roti or rice and can also be transformed into a delicious filling for a wrap. Mushroom can be replaced with any other meaty vegetable like aubergine, potatoes, cauliflower etc.

Serves: 2-3

Preparation time: 15 minutes.

Cooking time: 20 minutes 

Mushrooms [button/closed cup]: 300gms

Onion [medium]:1

Curry leaves [washed]: a good handful.

Ginger paste: 1 tsp

Cumin powder: 1 tsp.

Garam masala: ½ tsp.

Chilli powder: ½ tsp.

Salt: to taste.

Fennel seeds: 1 tsp.

Oil: 2 tsp.

To Garnish:

A pinch of white sesame seeds and fresh coriander leaves.

Procedure:

1.Wash the mushrooms and drain well. Chop them into quarters. Keep aside.

2.Chop onion lengthwise.  Heat oil. Splutter fennel seeds.

3.Add the onions and curry leaves. Saute until the onions are golden brown in colour.

4.Add the ginger paste, all the powders and salt. Mix well and saute for a minute.

5.Add the mushrooms, mix well until all the mushrooms are well coated with the masala.

6.Lower the flame, cover and simmer for 10 minutes.No need to add water as the mushrooms lets off liquid when cooked.

7.Stir well and cook the vegetable without the lid so that the excess water evaporates.

8.Remove from flame when the masala attains an "almost dry" consistency.

Serve hot garnished with fresh coriander leaf and a sprinkle of white sesame seeds.

Note: You can substitute curry leaves with mint or coriander or a mix of both. If using these leaves use them at the end and don't overcook them. The freshness adds a lovely flavour to the dish. Adjust the amount of chilli powder according to your taste.

Sending this to "Herbs and Flowers: Curry Leaves", an event by PJ , guest hosted by my dear friend Anamika.

Enjoy...



Scribbled by Reva.

Gujarati Daal from Sukham Ayu- ICC

This months Indian Cooking Challenge was Gujarati Daal from Pratibha's award winning second book "Sukham Ayu ". When I first read the recipe it sounded interesting as it had four flavours in it- sweet, sour, pungent and spicy. The first 2 flavours were the main ones with the next 2 flavours as undertones....

I was ready to try and I am glad that I did as it tasted so different from the usual daal preparations but I must say the taste needs some "getting used to". It has a very distinct flavour from the rest with unique combination of ingredients.

Toor daal: 150 gms.
Drumsticks: 6-8
Groundnuts: a handful.
Green chillies [chopped]: 3.
Fresh ginger [peeled and chopped]: 1 inch piece.
Tumeric powder: 1/2 tsp

Dates: 4-5
Tamarind paste: 2 tsp.
Dhania powder [freshly ground]: 2 tsp.
Cumin powder [freshly ground]: 1 tsp.
Jaggery : 2 tsp.
Salt: to taste.

For tempering:
Mustard seeds and cumin seeds: each 1/2 tsp.
Fenugreek seeds and asafoetida powder: each 1/4 tsp.
Red chillies: 3-4
Curry leaves: 1 sprig.
Cow's ghee: 2 tsp.

For garnishing:
Garam masala: 1/2 tsp.
Coriander leaves: few.

1.Wash and soak the dhal for 20 mins. Pressure cook the daal for 2-3 whistles with 2 cups of water along with the tumeric, drumsticks, ginger, groundnuts and chillies.
2.When the pressure settles down, open the lid and place the cooker on medium flame.
3.Add the tamarind paste, chopped dates, dhania and cumin powder and simmer for 8-10 mins. Add 1/2 cup of water if the daal is too thick.

4.Temper the ingredients given [except asafoetida] and add to the cooked daal at the end of 10 mins.
5.Add the jaggery and salt and simmer for 2 mins. Remove from flame and add the asafoetida. Mix well.
6.Garnish with garam masala and coriander leaves.

Serve with rice, poriyal and appalams.

Note: I used pitted dates which became very mushy at the end. So add the dates during the last stages of cooking [probably 5 mins before removing from flame].
          I used frozen drumsticks and I wanted all the flavours to blend well. That is why I pressure cooked the first six ingredients together.
         The dhania and cumin powder was freshly prepared which changed the whole flavour of the dish.
         I usually add the asafoetida last as the flavour is retained that way. Adding the jaggery in the end wonderfully rounded off the dish.
         I couldn't get hold of yams- will try to include when I prepare the dish next time.

Enjoy......

Scribbled by Reva.

Kadai Paneer

This is one of most favourite of side dishes for rotis......what could be better than sitting in front of the tv and biting into  paneer in tomato sauce rolled in a warm roti .....

Paneer: 300gms.
Onions[large]: 2.
Red capsicum: 1.
Green chillies:3-4.
Dhania powder: 1 tbsp.
Garam masala: 1/2 tsp.
Salt:as per taste.
Sugar: 1 tsp.
Oil: 1-2 tbsp.

Grind to smooth paste:
Tomatoes: 5.
Ginger: 1 inch piece.
Garlic pods: 5-6 flakes.

1.Cut the paneer into cubes and keep aside. Slice the onions thinly lengthwise. Chop the capsicum into bite size pieces. Chop the green chillies.
2. Heat oil in a kadai. Add onions and chillies and saute until transparent.
3.Add the ground paste, dhania powder and garam masala.

4.Simmer until the sauce is reduced and oil floats on top.
5.Add the paneer and capsicum and cook for 4-5 mins.
6.Check salt and serve hot with rotis.

My blogging marathon buddies: Priya Vaasu , Srivalli , Priya Suresh , Monika , Azeema , PJ , Jay , Ayeesha , Soumya.....Check them out.

Enjoy....

Scribbled by Reva

Cauliflower in Groundnut Onion Gravy [Gobi Thirattal]

      This is another speciality of TamilNadu named "Kaai Thirattal". "Kai" means "Vegetable" and " Thirattal" means " To gather"- This adjective is used for the gravy and you add the name of the vegetable [Whatever you are using] before the word. This is an age old recipe and coming to lime light only now.

          This gravy was basically designed for the working class people to have all the possible nutrients in one dish yet be easy on the pocket. The fresh nutty flavours of the groundnut and sesame blends well with the sweetness of the caramelised onions giving the gravy a heavenly feel. 

Serve: 4 people .
Prep time: 20 mins.
Cooking time: 20 mins.

For the gravy:
Cauliflower florets : 400gms.
Tomatoes [chopped] :3 medium.
Oil: 1 tbsp.
Salt : to taste.

Ground masala: To fry in 2 tbsp of oil and grind to a smooth paste:
Groundnut: a handful.
White sesame seeds: 3 tbsp.
Pepper corns:2 tsp.
Cumin seeds :1 tsp.
Red chillies: 3.
Small onions : 2 handfuls [or] onions: 2 medium [chopped]
Curry leaves: 1 sprig.

1.Soak the cauliflower florets in warm salted water for 10 mins and wash them thoroughly twice.
2.Grind the ingredients after frying in 2 tbsp of oil into a smooth paste.
3.In a non stick kadai, saute the tomatoes in 1 tbsp of the oil. When it is half cooked add the ground masala and cook on low flame.
4.When the oil seperates, add the cauliflower and cook till done.
5. If the masala sticks to the kadai, add a little water.
6.When done, garnish with coriander leaves and serve.

This is very good with chapattis or rotis but good with rice too.

You can substitute the cauliflower with mushrooms/paneer/chicken for variations.

Enjoy.....

Scribbled by Reva.

Naan with Mattar Paneer.

 Simple yet delicious side dish for Naan...this recipe is one of the favourite ones in my home and I guess this is the case for most of us.....

For the mattar paneer:

 

Peas: 350gms 
Paneer: 250gms
Onions: 2 medium (chopped)
Garlic: 6 cloves (crushed)
Ginger: 1 tbsp grated
Green chilies: 2 (chopped)
Tomatoes: 250gms (peeled and sliced)
Salt: To Taste
Curd: 1 cup
Turmeric powder:1tsp.
Coriander seeds: 1 tbsp
Bay leaves: 4
Water: 1/2 cups
Ghee / vegetable oil: 2-3 tbsp

To Garnish :
Chopped coriander leaves.

I did not fry the paneer as the original recipe calls for as it will make the dish too greasy but if you want fry to the paneer, please do. The peas that I have used are frozen which I added directly to the gravy. If u r using fresh peas, boil it for 8-10 mins but not too mushy and then add to the gravy.

1.Grind half the onions, garlic, ginger, green chillies and dhania seeds.
2.In a non stick kadai, heat the ghee and add the bay leaves and onions. Saute the onions until translucent.
3.Add the ground paste, tumeric powder and tomatoes and cook on medium flame until the ghee floats on top.Add a little water if required.
4.Add the peas, curd, salt and paneer. Mix well and cook well in low flame for 5 mins.
5.Serve garnished with coriander leaves.

For the Naan:
All purpose flour: 3 cups.
Warm water: 1 to 1 1/2 cups.
Dried yeast: 1/2 tsp.
Salt:1 tsp.
Coriander leaves : chopped 2 tbsp.
Oil: 2 tbsp.

1.Mix the flour, yeast, salt, coriander leaves and oil together until everything is mixed well.
2.Add the water little by little to form a smooth dough. It should not be sticky nor too hard.
3.Knead the dough on a clean surface with you palm and knuckles for 15 mins.
4.Make it into a round ball, place it in an oiled vessel, cover with a damp cloth and keep it in a warm place for a couple of hours for it to rise.
5.When risen well, make small balls, roll it out lightly and pull it out on one side [tear drop shape] so you have the typical naan shape.
6.Preheat the grill to a medium. Cook the naan on a baking sheet and grill for 2 mins on each side.
7.Serve warm with the mattar paneer or any other yummy gravy.

This is for the event hosted by Pari known as Flavours of Punjab , an event by Nayna's simply.food.
 

Enjoy......

Scribbled by Reva...