Monthly Archives: August 2011

Spicy Cauliflower & Potato Dry Curry

 

Ingredients:

  • ½ lb cauliflower florets
  • ½ lb potatoes
  • 1 ½ teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 2 – 2 ½  teaspoon chili powder
  • ¼ teaspoon turmeric powder
  • 2 tablespoon milk/coconut milk
  • 2 – 3  teaspoons canola oil
  • 2 green chilies slit length wise
  • 1 – 2 teaspoon rice flour
  • Salt to taste

Method:

  • Dry roast coriander and cumin seeds and let cool
  • Par boil potatoes
  • Grind them together into a powder (No need to be a fine powder, it can be coarse)
  • Add ground cumin-coriander powder, chili powder, and turmeric powder to milk/coconut milk and mix well without any lumps to make a thick mixture and set aside.
  • Once the potatoes are cooled, peel and cut them into about ½ inch cubes
  • Add oil to a saucepan and when hot add slit green chilies and fry for about 30 seconds in very low flame (be careful not to burn which can emit strong spicy smell)
  • Add cauliflower florets to the saucepan and fry for about 5 minutes
  • Now add the spicy milk/coconut milk mixture to the cauliflower and then add the potatoes, salt and mix them well
  • Fry them on low flame for another 5 minutes.  If it gets too dry and start to burn, sprinkle little water at time.
  • ** Sprinkle rice flour over the potato-cauliflower and mix very well making sure not to mash the potatoes
  • Fry on low flame until done.
  • Serves about 4 as a side dish

**Note: The reason to add rice flour is to make the cauliflower and potatoes become a bit crispy.

String Beans Fry (Varai)

 

Ingredients:

  • ½ lb string beans
  • ½ cup water
  • 1 ½ teaspoons chili powder
  • 1 tablespoon unsweetened coconut flakes
  • 1 tablespoon canola oil
  • ¼ teaspoon mustard seed
  • ½ teaspoon fennel seed (peruncheerakam)
  • 1 cup chopped onion (preferably red)
  • 1 strand curry leaves
  • 2 – 3 dried red chilies broken into about 3 pieces
  • Salt to taste

Method:

  • Snip both ends of the beans and cut them diagonally into about ¼ inch rounds

  • Add cut beans, water, chili powder and salt to a skillet and cover and cook until all the water is absorbed.
  • Add shredded coconut and mix well and cook for another minute or two or until dry  on low flame.  Set aside
  • Add oil to another skillet and when hot add mustard seeds.
  • Once the mustard seed start splattering, add fennel seed and fry for about 10- 20 seconds on low flame
  • Add chopped onion and fry until golden brown
  • Add curry leaves, dried red chilies and fry for another minute
  • Transfer this onion mixture to the cooked beans and mix well.