Mix Vegetable Curry in Fresh Coconut Milk

Tried and tasted by Nivedita,Hi All,I remember the game we used to play in our childhood. "color, color which color do you want?" One kid will ask the other kids to guess the color by asking for the hints. It was not only colors, it might be fruits, vegetables, flowers etc. Why am I talking about  this game now? Because you have to guess the vegetables and colors put in this gravy. of course without looking at the picture. And if you ask me, which vegetable do you want, my answer is all the vegetables with all the vibrant colors. Yes! I love all the vibrant color vegetables(except ridge gourd).

My younger daughter is very choosy about the food she eats. So I have to do a research(☺) on how to mix and match the vegetables so that she gets attracted towards the food and eat happily or how I can hide these vegetables in any form to feed her.

So, this is why this curry came in my kitchen. The other day she was hungry and was not in a mood to eat our regular sabji, roti. When I opened the fridge, I saw these colorful bell peppers which I bought it to make Paneer dish. It is difficult here to get colored bell peppers. We get it sometimes in the market. So whenever I I see them, I bring and store. I thought of making fried rice, there was a big no from both the kids. Suddenly I thought of making Thai curry, but when I checked the time, it was 9 in the night. No chance of any supermarket to be opened that time to get ready Thai curry paste, I thought of giving a try without curry paste. And here is the result. I was really very tasty and they both had it happily, even my husband too. Only sad part was it was not enough for four of us! :-( .

And that's why I have not given the title as THAI CURRY.

Thai and Mexican food is my favorite. But, do I hate food from any part of the world!! hehehe! NO way!

Notes :

• Before I start the recipe, You can use any vegetable you have or you like. Bamboo shoot is mainly used in Thai food. Broccoli gives the unique taste. But I do not get bamboo shoot here and was not having broccoli at home.  
• It's always best to use fresh home made coconut milk. The taste always differs with the ready made one. But, if you don't have time to make the milk at home, you can use the ready pack. It takes just 10 minutes to make the coconut milk. Soon I will post the detailed recipe for the same.
• I have used the Ching's secret Red chilly paste and Green chilly paste. You can replace it with any other brand or home made  chilly paste also.
• You can parboil the vegetables if you don't like the crunchy taste. But I have used directly. 

Serves 4

Coming to the recipe,

Ingredients :

Oil - 1 tbsp(I have used olive oil, you can use the normal oil)

Onion - 1 big, sliced

Cabbage - 1 cup chopped

Beans - 1 cup, cut diagonally

Carrot - 1/2 cup, cut diagonally

Green, Red and Yellow bell peppers - 1 1/2 cup, sliced

Fresh green peas - 1/2 cup

Ginger and garlic paste - 1 tsp

Salt to taste

Green chilly paste - 1 tbsp

Red chilly paste - 1 tbsp + little more if you want it spicy

Fresh coconut milk - 1 1/2 cup

Water to add.

Cooked rice to serve with the curry. The curry  tastes best with rice than roti or chapati. I love to have it just like that ;-)

Method:

• Keep all the ingredients ready. So that you will not miss anything to add. 
• Heat the oil in a thick pan or kadai.
• Add onion and allow it to brown, Mix it in between. 
• Add the ginger-garlic paste, saute it.
• Add the peas and beans first(they take more time to cook) cook on a slow flame.
• After two minutes, add the bell peppers and saute for a minute. Now add carrots and cabbage at the end.
• Mix it properly and allow to cook for two- three minutes. 
• Add salt, green and red chilly paste. Mix well. 
• Add the fresh coconut milk. mix well and close the lid. Cook for few more minutes. 
• If you feel the curry is thick, add some water to adjust the consistency. 
• Garnish it with fresh coriander leaves(optional)

Off the stove and keep it for few more minutes.

Curry is ready to serve. 

I have a few recipe links from my friends from other blogs. Please do check and enjoy these curries.

* Pongal Kootu by Seema

* Perfect Thai curry from Jagruti.

* Chickpea dumplings gravy by Nayna Kanabar

* Spinach Kofta Curry from Jayashree

* Mushroom matar masala from Avin

Keep Smiling, 

VEG MAKHANWALA FOR PPCS

Tried and tasted by Nivedita

Hi All,

This new trial is for you all and for potluck party dearies.

I just tried it without any plan in my head. (That's what happens always), but this one is awesome. It almost tasted like the restaurant one, may be better than that :-)

Its perfect with naan, paratha, puri or simple plain rice.

My 2 year niece had it plain in a bowl just like that. What else other appreciation I need then?

Coming to the recipe,

Ingredients :

Mixed vegetables - 1 big cup, finely chopped into cubes)

(fresh beans, carrot, Cauliflower, green pea)

Green chilly - 1 finely chopped

Onion - 2 big

Tomato - 2 big

Oil - 1

salt to taste

red chilly powder - 1 tsp or to taste

Haldi - 1/4 tsp

Milk - 1/4 cup or fresh cream 1 tbsp

Hung curd - 1 tbsp or Normal curd, try to sieve it and remove water

Butter - 1 tbsp + 1 tsp

Kasuri methi - 1 tsp(optional)

Kitchen King masala powder - 1 to 1 1/2 tsp(MUST FOR THIS)

Fresh Coriander - 1 tbsp for garnishing

Method:

• First fry all the mixed vegetables and green chilly in 1 tsp of ghee till they are soft(around 10 minutes).
• Keep it aside.
• While you are frying these,
• Boil the onions and tomatoes separately either in a vessel on a  stove top or in Microwave for 2 minutes.(I used the MW)
• Allow these to cool.
• First grind the onion into paste, transfer into a bowl.
• Then paste the tomatoes. Keep it ready.
• Heat oil in a thick bottomed kadai.
• Add the onion paste, fry for few minutes.
• Add the tomato paste and mix well. cook for 2 minutes.
• Now add red chilly powder, kasuri methi, haldi and salt and hung curd. Mix well and cook till it leaves oil from the sides.

• Add the fried vegetables and milk, mix well. Add the Kitchen king masala.
• Cook for few minutes. add the butter before removing it from the heat.
• Garnish with coriander and serve hot.

Sending it to the event  

Potluck party, Cyber style! - Fun and the Challeng... 

 Keep Smiling,

SOYA BEANS IDLY

Tried and tasted by Nivedita

Hi All,

Idly recipe(Idly, Sambhar and Chutney) is already there in my blog.. but that is a regular method of making.. Here is another way of making your healthy idly healthier or healthiest... Yes, Soya beans are very good for health. We always think how to add these in our diet. I have many ways for it..

Soak the beans for 8-10 hours, drain and deep fry in the oil  or roast in the oven, add salt and chilly powder.

Make the soya beans powder and add it while making chapatis, Thaali peeth.

Or as usual make the curry, masala, salad...

These idly taste very good, same like normal idly. And the batter wont turn sour next day(it happens with the normal batter)

Ingredients:

Urad dal - 1/2 cup or 1/4 cup

Soya beans - 1/2 cup or 3/4 cup

Methi seeds - 1 tsp

Thick poha(puffed rice) - handful

Idly rava - 2 1/2 cup(ready available in the stores)

Salt to taste 

(the proportion is  1/2:1/2: 2 1/2 or 1/4:3/4:2 1/2)

If you are trying for the first time and not sure about the taste of soya beans in idly, go with 1/2:1/2 portion.

Method:

Soak urad dal, soya beans and methi seeds together in a vessel with enough water for 4-6 hours.(both the urad dal and beans get doubled in size in few hours and there is a chance that if you don't see they wont get soaked properly. JUST ONE HOUR BEFORE GRINDING, ADD POHA INTO IT.

Drain the water and grind into fine batter.

Transfer into a big steel vessel. Add the salt and mix nicely with your hands.

Keep it untouched in a warm place for 6 to 8 hours(In winter it takes more time)

Before making idly,

Add the water in a cooker and keep it on slow flame till you fill the idly mould with the batter.

Mix the batter properly, grease the idly plates with oil, Pour the batter to fill the moulds.

Keep it in the cooker and close the lid WITHOUT whistle.

Steam for 6 minutes on high and another 3-4 minutes on low flame.

Remove from the heat, allow it to cool.

Carefully open the lid and take out the idly stand.

Keep it like that only for 5 minutes. Then remove the idlys into a serving bowl.

Enjoy these softest idlys with Onion sambhar and chutney,.

(recipe for the sambhar and chutney is in my previous idly post)

Just add baby onions in oil before adding the masalas, which will make the sambhar into onion sambhar.

I love it....

Keep Smiling,