Stir Fried Garlic Tofu Noodles

Some of my favorite weeknight dinners are simple stir fried dishes. This version came about simply with ingredients I had in my fridge, combined with my love for singapore noodles. With garlic, ginger and turmeric as base flavors, this stir fried noodle is a great way to incorporate tofu into your meals.

8 oz rice noodles (approx.220 grams)
1 large red onion, thinly sliced lengthwise
2″ piece ginger, peeled
5 cloves garlic, peeled
5 indian green chillies (makes this dish spicy. substitute with 1 serrano to make it mild or feel free to leave out chillies all together)
3/4 tsp cumin powder
1/2 tsp turmeric powder
1 1/2 tsp coriander powder
4 cups fresh baby spinach, washed
2 cups sweet corn (I used frozen, can be substituted with fresh)
14 oz extra firm tofu  (you could also used super firm tofu)
handful of fresh cilantro, washed and chopped
2 tsp salt
2 tbsp canola oil

Cube the fresh tofu into 1″ pieces and place between dry towels and gently squeeze any excess moisture out. Make sure you don’t break the pieces.

In a pan heat one tbsp canola oil over medium heat for 30 seconds. Add the tofu to the hot oil. Make sure you stand away and drop the pieces in gently, facing away from your body. There will be some spluttering. Let cook for 3 minutes. Gently move the tofu around and get an even light brown on them. Remove the tofu onto a paper towel using a slotted spoon and let them rest.

Add the remaining tbsp of oil to the leftover oil in the pan and heat over medium heat. Finely chop ginger, garlic and chillies together. Add the cumin, coriander and turmeric powders to the oil and fry for 20 seconds and then add the chopped garlic, ginger and chillies. Fry over medium heat for 2 minutes.

Add thinly sliced red onions and sautee for 7-8 minutes until the onions are cooked and start slightly browning. Add 4 cups of spinach along with a tsp of salt. Mix well and cook over medium-high heat for 10 minutes. The spinach will wilt and give out a bit of water which should help you scrap any spices in the bottom of the pan and create a unified aromatic base for our noodles.

Add the frozen corn with the remaining tsp of salt, mix well and cook covered for 5 minutes over medium-high heat. Uncover, increase the heat and cook another 5 minutes. Add the pre-sauteed tofu to the corn mixture and toss together gently. Cook over medium heat for 10 minutes which will allow the tofu to soak in all the flavors of the vegetables and spices. Add almost all of the chopped cilantro with a little saved to add just before serving and turn of the heat.

Bring a large pot of salted water to a boil. Add a few drops of oil to the water and then drop the rice noodles in it. The oil will keep the noodles from sticking to each other when cooked and drained. Cook the noodles according to your package instructions. Mine took just about 3 minutes. Drain the noodles, let sit for a minute to make sure all the water is drained.

Add the noodles to the vegetable-tofu mixture and toss together gently. Use tongs to separate the noodles and mix well to make sure all the spices, vegetables and color mix evenly.

Sprinkle the reserved fresh cilantro on top and serve warm.

Sweet Potato, Chickpea and Green Lentil Soup

This is a soup recipe adapted from BHG. The original recipe called for pumpkin, red lentils and chickpeas, but with sweet potatoes, green lentils (french puy lentils) and chickpeas in my pantry, I decided to improvise. The sweet potatoes and green lentils turned out to be a great substitute for the pumpkin and red lentils.

I also had sage in stock. Since I am a sucker for sage with sweet potatoes, I decided to fry the sage in butter first and then start the soup with the sage infused butter. The crispy butter fried sage also makes a great garnish.

I was quite pleased that I could make enough and share with friends at work. It turned out to be a great lunch perfect for that rainy day!

4 medium sweet potatoes, washed, peeled and cubed
1 32 oz can chickpeas
3 cups green lentils, dried ( I prefer using dried and cooking it in stock, rather than using pre cooked lentils)
1″ piece ginger, finely chopped
4 garlic cloves, finely chopped
1 large yellow onion, finely chopped
3 medium carrots, peeled and diced
3 large tomatoes, chopped
6-8 fresh sage leaves
3 tbsp fresh cilantro, finely chopped
1 dried bay leaf (optional)
1 tsp turmeric powder
1 1/2 tsp coriander powder
3/4 tsp cumin powder
4 tbsp butter
12 cups vegetable stock
2 tsp salt ( split into four 1/2 tsp quantities to be added in layers)
juice from 1 lemon

Melt butter over medium heat until it turns golden brown. Add sage leaves which will start becoming crispy after some spluttering. Remove sage and set aside.

In the sage infused butter left behind in the pan, add garlic, ginger and onions. Cook for 4-5 minutes until the onions are cooked translucent.

Add chopped carrots, 1/2 tsp salt and sauté for 5 minutes until the carrots just start getting tender. Add cubed sweet potatoes, chickpeas, 1 tsp salt, turmeric, cumin and coriander powders. Cook for 10 minutes until the sweet potatoes just start cooking.

Add chopped tomatoes, remaining 1/2 tsp salt and the sage leaves. Cook for 2 minutes and add the lentils, bay leaf and measured vegetable stock. Cover and let cook over medium heat for 40-45 minutes.

Uncover and check for doneness. The lentils should be perfectly tender (but not mushy), the sweet potato, chickpeas and carrots should also be tender yet hold their shape but will melt in your mouth into an explosion of flavors. Add chopped cilantro and lemon juice, turn off the heat and serve hot with any fresh baked bread of your choice.

I served the soup with pumpernickel bread and loved the combination of the smoky earthy soup with the deep and intense pumpernickel bread. The combination was perfect.

Coconut Chayote Squash Masala

This kind of Squash, a prominent vegetable in Indian cooking, is known as Chayote squash in markets in the US. The local name we know and call it by is Chow Chow, which certainly sounds more fun! It is typically used to many varieties of stews. It is a juicy/watery vegetable with a light and delicate flavor.

This variation makes it an easy weeknight meal and an ideal side dish for Indian breads or a steaming bowl of basmati rice. Personally, the garlic-ginger-coconut combination makes it divine!

4 chayote squash, washed and peeled
1 large onion, thinly sliced
1 large tomato, chopped
1 large potato, chopped into 1 inch cubes
1″ piece ginger, finely chopped
4 cloves garlic, finely chopped
2 serrano peppers, finely chopped
2 tsp coriander powder
1/2 tsp turmeric powder
1/4 tsp cumin powder
1/3 cup freshly grated coconut
3 tbsp cilantro, finely chopped
2 tbsp canola oil
2 tbsp salt

Heat a non stick pan over medium heat. Add the chopped serrano, ginger and garlic. Stir for a 30 seconds and make sure the garlic doesn’t burn. Add the chopped onions and cook for 5 minutes until they turn translucent. Add tomatoes and cook for 10 minutes until the tomatoes soften.

Add cumin, coriander and turmeric powders. Sauté for 6-7 minutes minutes until the strong spices mellow down slightly and get incorporated well with the veggies. Add the chopped potatoes, squash, salt and mix well together. Cover and cook on medium heat for 10-15 minutes. Check a couple of times in between and stir the veggies to make sure they don’t stick to the bottom. If they do, then sprinkle a little water and lower the heat.

Uncover and make sure the squash and potatoes are cooked well. Insert a small knife into the center of veggie and make sure they are cooked through. They should to still hold their shape but also be tender.

Sprinkle the coconut and cilantro and cook uncovered for another 6-7 minutes which helps blending all the flavors together. It is best served hot like most other Indian curries.

Spicy Beetroot and Peas Curry


3 medium beets, washed, peeled and diced
1 medium onion, thinly sliced
1 cup frozen green peas,thawed to room temperature
1/2 tsp cumin seeds
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp salt
1/2 tsp garam masala powder
2 tbsp canola oil
3 tbsp cilantro, finely chopped

Heat oil in a large non-stick pan over medium heat. Add the cumin seeds and fry till golden brown. Add onions and turmeric powder.

Sauté until onions are golden. Add the peas, diced beets, coriander powder and salt. Stir well and cook covered for 10 minutes until the beets are softened. Uncover, add red chilli powder, and garam masala. Mix well together and let cook over medium heat for 12-15 minutes stirring every 4-5 minutes. Once the curry is well incorporated together, sprinkle cilatntro on top and serve hot with chapathi’s or basmati rice.


Fried Tomato and Onion Rice

I call this the South Indian risotto. It has the same comfort and warmth to it. On a cold day, this is one of my favorite things that I look forward to.



1 cup basmati rice (I used brown basmati rice)
2 tbsps butter
1 tsp mustard seeds
1/2 tsp asafoetida powder
8 indian green chillies, split into two lengthwise
1″ piece ginger, minced
3 garlic cloves, minced
2 large onions, diced
1/2 tsp turmeric powder
3 tomatoes, diced
1/2 tsp coriander powder
1 1/2 tsp salt
3 tbsp cilantro, finely chopped

Bring 2 1/2 cups of water to a boil over high heat. Add the cup of rice, cover and let simmer over medium heat for 35-40 minutes until all the water is absorbed and the rice is cooked. Remove from heat and let cool.

If using white basmati rice, follow the same procedure, just use 1 1/2 cups water per cup of rice and simmer for 20-22 minutes to cook completely.


Melt the butter in a non-stick pan over medium-high heat. Add the mustard seeds and asafoetida. As soon as they start spluttering add garlic, ginger and green chillies.Fry for a minute, add the onions and turmeric powder.


When the onions start turning golden brown, add the tomatoes, salt and coriander powder. Mix well, cover and cook over medium heat for 8-10 minutes. Uncover, add the cilantro and stir together.


At this stage, this makes a great side dish on its own, served with chapathi or naan.


Add this tomato-onion mixture to the cooked rice, mix well together and serve warm.

Chickpeas and Methi leaf Curry

Methi(aka Fenugreek) Leaves and Seeds are common ingredients in Indian cooking. They have a slightly bitter but intensely nutty and savory flavor. Added to any gravy or vegetable curries, it adds a great depth. Herb combination of Methi leaves and Cilantro is just a great flavor treat!

Using chickpeas or potatoes with methi leaves is most common. Here is a version of methi leaves with chickpeas in a tomato/onion masala.


1 32 oz can Chickpeas
1 cup Methi leaves (aka Fenugreek leaves) cleaned & washed
5 tbsp canola oil
2 tsp salt
1 tsp garam masala
1/3 cup cilantro

To make into a paste:
1 stick Cinnamon
4 cloves
1 tsp cumin seeds
2 tsp coriander seeds
8 Indian green chillis (use 4-5 for a milder version)
1 ” Ginger piece
3 garlic cloves
1/2 tsp Turmeric powder
1/4 tsp asafoetida powder
1 large tomato
1 medium onion
1/2 cup shredded coconut
1 cup water

Add all of the above paste ingredients to a blender. Add the cup of water and blend everything together to make a smooth paste. Set aside.



Prepare the methi leaves: pluck the leaves from the stem and discard the stems. Put all the leaves in a bowl and fill it with cold water. Let it sit for 5 minutes, all the dirt and grit will sink to the bottom. Gently pick the leaves out the water, pat dry with a paper towel and rough chop the leaves and set aside.



In a pan heat 5 tbsps canola oil over medium heat for 2-3 minutes. Remove the pan off the heat and pour the blended spice mixture into the pan stirring the mixture and the oil together. If you pour the mixture into the oil while still on heat there will be a lot of splattering. Put the pan back into medium heat, sprinkle 1 tsp of salt and cook this masala for 15-20 minutes stirring ever 5 minutes. The raw flavor and smell of the spices will mellow down as it simmers. Your kitchen will smell insanely good by now!

Add remaining salt, garam masala powder and the chopped methi leaves. Mix throughly. Let this cook for another 2-3 minutes.



Add the chickpeas and cilantro making sure the chick peas is really coated well in the masala. Cook for another 7-8 minutes, remove from heat and serve hot. I served it over a bed of hot basmati rice and with Chapatis. Naan would be great too!


This curry tastes even better the next day when the chickpeas has completely soaked into the masala sitting in it all day! In fact I always make this dish in the morning and serve it for dinner. The flavors intensify and marry better the longer it sits.



This is my entry for Weekend Herb Blogging, hosted this week by Haalo from Cook (almost) Anything At Least Once. Here are the rules if you want to participate and  here’s Who’s Hosting Weekend Herb Blogging if you’d like to join the weekly celebration of cooking with fresh herbs.

Urad-Onion-Methi Vadai

Vadai is a common south Indian appetizer/snack dish. You could classify it as a flour-based dumpling or a fritter( sorta!). The main ingredients in this dish are Urad dal and fresh methi leaves.

Urad Dal is also known as black gram dal and available commonly in any Indian store near you. Methi leaves(aka fenugreek leaves) although less common is available in some Indian stores as well. You could also use dried methi as a substitute. Like any other dried herb, the dired version is much more stong in flavor than the fresh leaves. Here is what they both look like :

1 1/2 cups of urad dal, washed and soaked in lukewarm water for an hour
1 large onion, finely chopped
4 indian green chillies, finely chopped ( I always include the seeds, you can remove them
1/2 cup of methi(aka fenugreek leaves), washed and roughly chopped (if you can’t find fresh leaves use 1 tbsp dried methi)
1/2 cup cilantro, chopped
1/2 tsp of turmeric powder
1/4 tsp asafoetida powder
1 tsp coriander powder
1 tsp baking powder
1 1/2 tsp salt
oil for shallow frying
Make sure the urad dal is washed well atleast a couple of times before it is soaked. Add the soaked urad dal to a blender and with as little water as possible grind this into a thick batter. If you add too much water the vadai will be extra oily, or it will be so liquidy that you cannot drop it into oil. You must not be using more than 2 or 3 tablespoons of water. The final batter should look something like this-
Transfer this mixture to a large mixing bowl.  Add in the onions, chillies, methi leaves, cilantro, salt, baking powder, turmeric, asafoetida and coriander powder to this. Mix well and this is your batter for frying.
In a frying pan, add about an inch thick layer of oil and heat for 5 minutes on medium heat. Use a tablespoon to measure the batter and drop into the pan. Do not overcrowd the pan.
Fry on all sides and drain them on paper towels. Serve hot with mint chutney, tomato chutney or onion chutney.
I am entering this dish into the EFM-Savories event hosted by SrishKitchen.

Stir Fried Pasta Potato and Peas

Here is something that I make as a quick meal. It’s simple and delicious.

One of my readers PhilRamble had mentioned this as his favorite things to cook in a comment on my Radiatore -Sundried tomato post. I was amazed and happy to find a fellow blogger who loves this unconventional variation!

1 pound pasta (use ziti, rigatoni or penne)
2 large potatoes, washed, peeled and sliced lengthwise
1 cup frozen peas
1 large onion, thinly sliced (I used a red onion)
2 tbsp butter
1 tsp cumin seeds
1/4 tsp asafoetida powder (optional, leave it out if you don’t have it in hand)
2 tsp coriander powder
1 1/2 tsp red chilli powder or cayenne pepper
1/2 tsp garam masala
1- 1 1/2 tsp salt
1/3 cup cilantro, washed and finely chopped
2-3 tbsp lemon juice

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, around 8-9 minutes.

In a large skillet, melt butter and add the cumin seeds. Fry until the cumin starts to slightly brown. Add the asafoetida powder, fry a couple of seconds and add the onions. Cook until the onions are slightly browned, stirring often. Add the peas, potatoes, salt and stir it all together. Cook over medium heat for 10 minutes, sitrring frequently until the peas are cooked and the potatoes just start to get tender.

Add the coriander, red chilli and garam masala powders and mix them all together. If the mixture is too dry, drizzle a tsp of vegetable or canola oil. Cook over medium high heat for another 10-12 minutes until the potatoes are completely cooked and the raw spices in the dish are mellowed down.


Add the cooked pasta, lemon juice and cilantro and gently mix everything together so the spices evenly coat the pasta. Heat through for another 5 minutes and serve.

Oddly I eat this dish with ketchup drizzled over it ( I think it’s delicious that way) but it doesn’t need anything more technically!

Cauliflower and Potato Curry

This is a simple and typical south indian way of cooking vegetables. The combination of cauliflower and potatoes stir fried and slightly crisped makes one delicious meal served with hot rice, chapati or naan.


4 cups cauliflower florets ( I used fresh cauliflower, you could use frozen and thawed ones too)
2 large potatoes, washed and diced
1 large onion, finely chopped
1 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp asafoetida
1 tsp coriander powder
1 tsp red chilli powder or cayenne pepper
1 1/2 tsp salt
3 tbsp canola or vegetable oil
1/3 cup cilantro, finely chopped

Heat oil in a large skillet over medium heat. Add the mustard seeds and as soon as they splutter add asafoetida and onions. Fry for 2 minutes until the onions are cooked and soft. Add the diced potatoes and let cook for 5 minutes stirring a few times.



Add the cauliflower florets, salt  and stir gently so they are mixed evenly with the onions and potatoes. Cover and cook for 7-8 minutes until tender. Sprinkle the turmeric, coriander and red chilli powders. Mix thoroughly together so the vegetables are evenly coated with all the spices.



Over medium heat let cook another 8-10 minutes uncovered stirring gently every 3-4 minutes so they get evenly browned. Add chopped cilantro, mix and serve with hot rice drizzled with ghee, or with fresh chapati or naan.


Spinach-Ginger Patties with Tomato Relish

I love the combination of spinach and ginger. One of my favorite South Indian side dish is mashed spinach with ginger and mustard seeds. I wanted to take those flavors and make an appetizer out of it. Here is what you need:

1 bag baby spinach, finely chopped
2 large potatoes (or 3-4 medium/small potatoes)
1 large onion, finely chopped
2″ piece ginger, minced or grated
5 white bread slices, crust removed, torn to small pieces
2 tbsp cilantro, finely chopped
1 tsp red chilli powder
2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1 tbsp fresh lemon juice
1 tsp salt
3-5 canola oil for shallow frying

For the tomato relish:

2 large firm tomatoes, finely chopped
1/2 onion, finely chopped
1 tbsp cilantro, finely chopped
1 tsp fresh lemon juice
1/4 tsp salt

In a bowl mix together the tomatoes, onions, cilantro, salt and lime juice and set aside. This is your relish.


Boil the potatoes until  tender, peel and mash them in a large mixing bowl. Stir in the onions, ginger, coriander powder, red chilli powder, cumin powder, turmeric powder, lemon juice, cilantro and salt. Combine everything together well. Now add in the bread and chopped spinach and mash everything together with your hands. It might seem like too much spinach, but the minute it hits the warm potatoes it will wilt down to quarter its volume. Cover this mixture and let it rest for 20 minutes in the refrigerator while it tightens up.

Heat a non-stick pan over medium heat and add about 4-5 tbsp of oil just enough to cover the base of the pan. Form 3-4 inch patties gently place in the heated oil.  Shallow fry on both sides till brown (around 4 minutes per side). Serve warm topped with tomato relish.


I am entering this recipe to the “EFM – Savories” event hosted by SrishKitchen.


South Indian Potato Curry

4 large all purpose potatoes, washed well, peeled and chopped into 1 inch cubes
1 large onion, finely chopped
1 tsp mustard seeds
1 tsp urad dal( split black gram dal)
1 tsp channa dal(split bengal gram dal)
1/4 tsp asafoetida powder
1/2 tsp turmeric powder
1 ” piece ginger, finely chopped
2 tsp salt
6-8 curry leaves, roughly chopped
5 dried red chillies, roughly chopped
4 tbsp canola oil

Heat oil in a non-stick pan over medium-high heat.  Add the mustard seeds and ginger. As soon as the mustrad seeds start spluttering, add in the asafoetida, urad and channa dal. Fry until the dals turn golden brown. Add in red chilli peppers fry for a few seconds and add the onions and turmeric powder. Sauteé for another 5-7 minutes until the onions start to brown. Add the curry leaves and fry for another minute.

Add the chopped potatoes, salt mix well, drop the heat to medium and cover. Cook covered for 5-7 minutes. Uncover, cook for another 10 minutes until the potatoes are tender. Serve with rice or Indian bread.

Paneer Burji

A quick, 20 minute recipe of scrambled paneer that’s scrumptious.

1 block of paneer, cubed into 1 inch pieces ( about 2 cups)
2 tbsp butter
1 tsp cumin seeds
2″ ginger piece, minced
4 indian green chillies, finely chopped ( can substitute with serrano)
1 red onion, finely chopped 
1 1/2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
3 tbsp chopped cilantro
1/2 tsp salt 

Crumble the cubes of paneer with your hands to break them down. In the end it should resemble crumbled feta cheese. Using your hands helps provide heat which helps breaking the cold/tight paneer cubes easier.

Melt the butter over medium-high heat. Add the cumin seeds, fry a couple of seconds. Add the ginger, green chillies, coriander powder, turmeric powder and red chilli powder. Keep stirring for a 20 more seconds and then add the onions. Cook until the onions are slightly browned and add salt.

 Add in the crumbled paneer, mix thoroughly breaking down any more larger chunks of paneer, keep stirring every 5 minutes until the paneer is soft and fully incorporated with the all the spices. Add the chopped cilantro and remove off the heat. Serve it hot with naan, roti or rice.

I am entering this dish to the “Winter Treat” event hosted by Recipe Center


Aaloo Curry (South Indian version)

Here is one of my all time favorite side dishes to serve with Pooris or any Indian bread. This was a standard Sunday feast my mum used to make when I was a kid. It brings back endearing memories and the smell of home whenever I make it.


3 large potatoes ( I use yukon gold)
1 medium onion, finely chopped
4 green chillies, finely chopped
1/2 cup cilantro, finely chopped
1/3 cup curry leaves, finely chopped
1 1/2  inch piece of ginger, peeled and finely chopped
1 tsp channa dal ( Bengal Gram Dal)
1/2 tsp Split Urad Dal ( split Black gram Dal)
1/2 tsp turmeric powder
1/2 tsp Asafoetida powder
3 tbsp ghee
1 tsp mustard seeds
1 tsp salt

Fill a large pot of cold water, salt liberally and add in the potatoes. Place over high heat and boil the potatoes for about 10 minutes or until fork tender. Drain, cool and peel them.

In a nonstick pan, heat the ghee over medium heat and add in the mustard seeds. Just when it beings to splutter, add in the channa dal and Urad dal. Let the dals slightly brown. Now add in the chillies, ginger, turmeric and asafoetida powders. Fry on heat for about a minute and then add in the chopped onions. Fry until the onions are translucent and just begins to brown.


Break all the boiled potatoes with your hands over the onion mixture. You do not want to mash the potatoes, just roughly crush them with your hands so that there are still big chunks of potatoes in the curry. Sprinkle the salt and stir everything well together. Be gentle, over stirring could make the potatoes mushy and break down.


 The mixture will be quite dry now, add in 1/2 cup of water to give it more of a gravy consistency.


Let it boil over mediumlow heat for 5 – 10 minutes just so that all the flavors blend in well together. Finally add in the cilantro and curry leaves, stir one final time and Serve with hot Poori, Chapathi or Naan


South Indian Egg Curry

Here is a recipe I came up with as great way of using eggs in South Indian food. The combination of onions, curry leaves and hot chillies are intoxicating! Makes a great cold day meal.


To make into a paste:
1 large onion, roughly chopped
2 branches ( approx 20) curry leaves
5 dried red chillies
1 inch piece ginger, sliced
3 Indian green chillies
5 cloves garlic
1/2 tsp cumin seeds
1/2 tsp Asafoetida powder

For the Curry:
5 hard boiled eggs, peeled and cut in half lengthwise
4 tbsp unsalted butter
1/2 tsp mustard seeds
1 large potato, sliced in wedges
1 cup frozen peas
1-1/2 cups coconut milk
1 tsp coriander powder
1/4 tsp turmeric powder
Salt to taste
1 tbsp curry leaves, finely chopped

Heat 1 tbsp butter in a pan and fry all the paste ingredients; the cumin seeds, red chillies, green chillies, curry leaves, asafoetida, garlic and ginger for about a minute. Add the onions in and fry on medium-high heat until they turn translucent and light brown. Add this mixture into a blender, add 1/2 tsp salt and grind to a paste using needed coconut milk(about 1/2 cup). Make the paste smooth (pourable consistency) and set aside.

Heat the remaining 3 tbsp butter in a pan and add mustard seeds. As soon as it starts spluttering add coriander powder and turmeric powder. Fry for a few seconds, stirring continuously. Now add the potato wedges and stir well to coat them with the spice mix. Add some salt and fry on medium-high for a few minutes, until it turns golden brown. It doesn’t matter if it’s still not fully cooked.

Now add the ground paste to the potatoes in the pan and mix again. Let this cook for about 5 minutes on medium-high heat. At this point, pour in the remaining cup of coconut milk and let it simmer for another 10 minutes. Pour about 1/2 cup of water to make it more gravy-like. Add the frozen peas, let this cook for another 10 minutes. Simmer the sauce till the potatoes are cooked and the gravy has become thick. If it seems too thick, add the needed water to thin it out and add salt to taste (if needed).

Gently immersed the halved boiled eggs in the sauce. Make sure the eggs are fully coated and immersed in the gravy. Simmer the eggs in the sauce for 10 minutes. Sprinkle more chopped curry leaves on top and Serve with hot rice or idiyappam ( Indian rice noodles).

It also goes great with rice. If you are not going to serve the curry immediately add the eggs in just before you are ready to serve.


Indian Style Sautee`d Cabbage, Peas and Carrots

Here’s a simple recipe with cabbage. It’s quick and easy to make yet flavorful and delicious!


1 head of medium cabbage, finely chopped
1 cup peas ( I use frozen, you can use fresh, but they’ll just take longer to cook, so add about 5 minutes to the cooking time)
1 cup carrots, diced
1 Indian green chilli, finely chopped
1/2 tsp cumin seeds
1 tsp coriander powder
1/2 tsp Asafoetida powder
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp salt
1 tbsp oil
5 curry leaves, finely chopped
1 tbsp cilantro, finely chopped

Heat the oil in a pan. Add the cumin seeds and as soon as it starts frying add in the green chillies, asafoetida, coriander, turmeric and red chilli powders. Fry just for a couple of seconds. Add in the peas and carrots. Add in 1/2 the salt. Cover it and cook on medium heat for 8 minutes.

Uncover, add in the cabbage and rest of the salt. Stir until the peas, carrots and the masala in the bottom of the pan coat the cabbage and it is all mixed evenly and well.

Cover back and cook for 10 minutes on low heat. Uncover and increase the heat to medium and cook out any liquid thats in the pan. Cook until the cabbage becomes tender and add in the cilantro and curry leaves. Stir for a few more seconds and serve.