festivities · Kerala recipes · Recipes · south indian recipe

What i have been upto in the kitchen!

nadan avial

It is vishu today and tomorrow (well since i get to celebrate tamil and mallu vishu!)  My favorite festival, next to diwali and here is how my day would have unwound back home. Last year I had woken up at 5 am to cook a feast; spring was early last year and the yellow flowers were in bloom, I had plucked a few on my run and used it for the vishu-kani. This year, spring is yet to commence and I may not have enough time to cook a banquet! Well, atleast I managed to whip up some avial with traditional veggies today. Here is the link to the recipe I had posted a while ago. This time I used some of the traditional veggies – snake gourd, raw plantains, cucumber, yam and raw green mango.

aaloo baingan (potato – eggplant)

I have always loved that baigan can carry the flavors of mint, basil, dill and other herbs with ease. So, i often experiment and today I made a flavorful, prickingly aromatic curry. Here is the quick recipe and a not so good photograph.

Ingredients

  • Egg plant ( 1 large or 4 small )
  • Onions – 1 large cut length-wise. 1 small finely chopped
  • Tomato – 1 medium cut
  • Basil – 8 to 10 leaves
  • Garlic pods – 5 or 6
  • Ginger – generous cube
  • Green chillies – 4 to 5 (reduce according to your heat tolerance)
  • curry leaves – 10 leaves
  • coriander seeds – 1/2 tsp
  • Coconut milk – 2 or 3 Tbsps ( optional )

Procedure –

  • Fry one small chopped onion, tomato, coriander seeds, basil, green chillies, curry leaves and ginger in oil until well done. Let cool
  • Fry the large chopped onion, followed by eggplant and potato. While the eggplant shrinks and hydrates and fires up, make a paste of above fried medley. Do not add any water while making the paste
  • To the frying eggplant and potato, plop the paste and coconut milk. Let simmer. The eggplant will eventually mash up the more you cook. Coconut milk alleviates any pricking spice added by green chillies and ginger.
  • garnish with generous amounts of chopped cilantro.
  • Goes very well with parathas.

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I have been trying to ensure our daily diet includes the necessary dose of veggies and fruits and included a small cup of greens and crunchy veggies like celery and broccoli to lunch everyday. I am also sneaking in veggies into daily chutney with dosais and into roti dough. I have made cabbage chutney, red bell pepper chutney ( a borrowed recipe from here. Do try it. It is very yum!) and beetroot coconut chutney. Here is a photograph clicked of the beetroot juice rotis. N thinks it looks too healthy. 🙂 Well! so it is.

I have also been obsessive about cutting any caffeine completely from my diet. N, is already a no-coffee, no-tea person making it easier for me to practice it. But being in class for entire day after so many years, was indeed very tough to handle for first couple of days. I had to find alternatives for the mid-afternoon lull and I have finally overcome it with a lighter lunch of salad and soup and drinking more water.

Until next time!  with some run stories or recipes.. 🙂 happy cooking and exercising!

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