Kitchen Corner-Try It

Mushroom Kung Pao Kung Pao chicken is one of my favorite takeout recipes, and this vegetarian version with mushrooms tastes just delicious. Mushroom Kung Pao is my best healthy weeknight dinner. I finally hit my stride! This homemade version is easy to put together and better than takeout. Kung Pao is a popular Chinese dish from the Szechuan region. It is irresistibly appetizing and is savory, salty, and spicy. I like cooking it for dinner. Lunches are sometimes leftovers. Mushroom Kung Pao is a much-loved dish at home, so I always make a big batch. The mushrooms can be stir-fried quickly or batter-fried in hot oil for a crisp texture. Mushroom Kung Pao is an impressive dish, great for meal prep, and perfect for entertaining. Black oyster mushrooms add an interesting savory, umami taste, and it is best fried or sautéed. They are soft, slightly chewy, with a meaty texture. It is a delicious alternative to meat or poultry. Oyster mushrooms are a good source of dietary fiber, protein, ...

   Creamy Cauliflower and Peas Curry- Gobi Matar Masala  Are you looking for a simple vegetarian/ vegan curry to go with flatbread or rice? This curry is creamy and delicious with the roasted flavors from cauliflower . The sauce is versatile and is good with any vegetable of your choice, lentils, or beans. Cauliflower is always a favorite veggie option for me, and during the season, this vegetable is insanely inexpensive. The best way to prepare cauliflower is by roasting it. It brings out the nutty sweetness of the vegetable and complements well with any spicy meal. Here I have used a pan searing/ stir fry technique to roast the cauliflower. But you can also roast them in the oven. Cauliflower and green peas are a classic Indian combination. Gobi Matar is a famous North Indian dish and a great accompaniment for naan or pulka. I often make it for dinner, but this time tweaked the recipe a bit for a low-calorie curry with coconut milk instead of cream. It adds flavor and...

Ennai Kathikkai- Baby Eggplant/Brinjal Masala Ennai Kathikkai is a traditional South Indian curry made with baby eggplant/ aubergines/ brinjal. A quintessential dish from the Tamilian cuisine, this curry is absolute comfort homey food, best served with steamed rice. Tamil cuisine is famous for its lip-smacking kulambu/ gravies and you will be hooked to this curry. Ennai Kathirkkai means eggplant in oil. There are two reasons why it is called so, first, the baby eggplant/brinjal is sauteed or fried in oil, and secondly, the gravy of roasted masala is slow-cooked and simmered till oil separates. This may sound complicated, but it is an easy recipe. It is the slow simmering of the roasted gravy along with the fried eggplants that does all the magic! Ennai Kathikkai is a tangy and spicy gravy. It is somewhat similar to the Kerala eggplant theeyal with onions, coconut, and tamarind. It is the right balance with coconut, turmeric, chilies, earthy spices, onion paste, and tamarind- ...

Green Beans with Caramelized Onion and Chestnuts Green beans, onions and chestnuts is a yummy and healthy combo. I have tried green beans with sesame seeds and almonds. Tender crisp beans go well with crunchy nuts. Caramelized onions and chestnuts has a natural sweetness which adds a nice touch to this dish. You can roast the chestnuts or boil them.This can be served as a side dish. Ingredients Green beans chopped- 12 oz. Onion - 2 large Garlic - 2 cloves Chopped chestnuts-8 oz. Paprika or smoked paprika- 1 tsp salt and pepper to taste Lemon juice- 1/2 lemon Olive oil- 3 tsp (or butter) To roast the  chestnuts wash and then dry them with a towel. Place on a cutting board. Using a sharp knife make a "X" on the chestnut skin. This allows the steam to escape and easy to peel later. Bake for 25 minutes in 350 degree oven. You can also boil the chestnuts like potatoes. Make the "X" mark and boil for 10-12 minutes and drain them. When cool enough...

Green Peas Mushroom Curry Simple and breezy curry for chapatis. This is a vegetarian version of my egg and peas curry that I posted earlier.Mushrooms are versatile and can be used to make both mild and spicy curries. I love to cook it just like chicken curry and the subtle mild flavor of mushrooms and the roasted spices complement each other so well. This is a rich and flavorful gravy with coconut milk, tomatoes and cashew nuts. Try this,you will surely love this.. Ingredients Frozen green peas- 1 1/2 cup Mushrooms- 8 0z. Onion- 1 medium Tomato puree-  3/4 cup Cashew nuts- 10-12 Ginger garlic paste- 1 tsp Coconut milk thick-3/4 cup Chilly powder- 1 tsp Coriander powder- 1 1/2 tsp Turmeric powder- 1/4 tsp Garam masala- 1/2 tsp Meat masala- 1/2 tsp Ghee- 1/2 tsp (optional) oil- 2 tsp salt and pepper to taste Coriander leaves Soak cashew nuts in 1/2 cup of warm water for half an hour(or you can put cashews into boiling water for two minutes,drain an...

Roasted Potatoes with Sumac Roasted potatoes with sumac is delicious with a tart and lemony flavor. Sumac is a popular spice is middle eastern cuisine.It is used in a variety of dishes from meats to salads. This can be used as a snack or as an accompaniment with rice or meat recipes. Ingredients Baby potatoes- 1 pound Sumac- 2 tsp Paprika- 1 1/2 tsp Garlic 2 cloves Salt and pepper to taste olive oil- 2 tsp  chopped parsley- 1 tbs Wash and cut potatoes into half. Per heat oven to 400 degree F. Into a bowl add potatoes, minced garlic, sumac, paprika,salt and pepper to taste and olive oil. Toss and mix well. Line baking sheet with parchment paper. Arrange the potatoes cut side down and bake for 30-40 minutes or till potatoes are cooked and crispy. Remove from oven and garnish with chopped parsley. Try it, Hope you will all enjoy!

Vazhuthananga Varuthathu/Crispy Eggplant Fry Aubergine/eggplant fry is quick and easy side dish that goes well with rice and sambar/rasam. Eggplant is a wonderful vegetable but I like it best when fried. Are you a fan of eggplant fry? Eggplant sometimes tastes bitter and soggy when fried.Adding salt and keeping aside for a few minutes will release the water from the eggplant making it perfect for crispy fries. Earlier I shared another version of breaded eggplant fry that can be served as an appetizer. This is a home style crispy fry. Try this you will surely love it. Ingredients Egg plant- 1 Chilly powder- 1 tsp Turmeric powder- 1/3tsp Pepper powder -1/4 tsp Fenugreek powder- a pinch Cumin powder- a pinch Garlic paste- 1/2 tsp Rice flour- 2 tsp Potato starch- 2 tbs (or a combination of rice flour and corn starch) Lemon juice- 1/2 tsp salt to taste oil for frying Cut eggplant into half inch thick round pieces and sprinkle a little salt after let it rest ...

Pineapple Manga Perukku Pineapple and mango perukku is a quick and easy side dish for rice. It can be served in Sadhya too. This is more like a salad and does not involve any cooking.Try this,you will surely love it.  Ingredients Chopped pineapple- 3/4 cup Chopped green mango- 3/4 cup Yogurt- 1 cup Grated coconut- 1/3 cup Mustard seeds- 1/4 tsp Cumin seeds- a pinch Green chilly-2 Sliced ginger- 1/2 tsp salt to taste For tempering Mustard seeds- 1/4 tsp Dry red chilly-2 Curry leaves- a few Chop pineapple and mango into small pieces. Make a fine paste or coconut, cumin and 1/4 tsp of mustard seeds. Add this to the chopped pineapple and mango and mix in the yogurt,green chilly and salt. Set this aside. Heat oil in a pan and add mustard seeds. When it splutter add chopped dry red chilly and curry leaves. When it changes color, take off from the flame and pour over the salad. Mix well and serve. Try this, Hope you will all enjoy!

Quick and Easy Ivy Gourd Fry- Kovakka Fry Today's recipe is a quick and easy vegetable fry with kovakkai/tindora/ivy gourd. Do you love ivy gourd? If you are new to this veggie, you should give it a try. Small, tender fresh ivy gourd tastes delicious, and there are so many ways you can enjoy this vegetable. It has a mild flavor and can be curried, fried, stuffed, or pickled. Fried Tindora can be paired with steamed rice and rasam or with chapati. It makes for a delicious and quick vegetarian dinner. Ivy gourd is a healthy vegetable, and when stir-fried it is still juicy and crunchy to taste. You'd be surprised at how simple and delicious this stir fry can be. It is subtly spiced with turmeric and chilly powder. The flavor of ginger, curry leaves, and coconut oil is a must for an authentic Kerala taste. Ivy gourd is popular in India and is known as tindora,tendli, dondakaya, kovakkai, etc. It grows on vines and is also known for medicinal purposes. Back home, tindora vin...

Chickpeas Kurma Chickpeas kurma is a rich and tasty dish. Chickpeas is slowly cooked in a rich mildly spiced cashew nut gravy. You can also add other vegetables to the gravy. It pairs perfectly with chapathi/naan Give this recipe a try... Ingredients Chickpeas- 1 1/2 cup Onion- 1 large Tomato-1 Ginger garlic paste- 1 tsp Green Chilly -3-4 Chilly powder- 1/2 tsp Turmeric powder- 1/3 tsp Coriander powder- 1 tsp  Whole garam masala- cardamon-1, clove- 2 Cinnamon- 1 stick, star aniseed-1 Thick coconut milk- 3/4 cup coriander leaves- a little Cashew nuts- 12-15 Fennel seeds- 1/2 tsp Soak chickpeas for 4 to 5 hours and cook till soft. Soak cashew nuts and fennel seeds in 1/2 cup of warm water for half an hour(or you can put cashews into boiling water for two minutes,drain and then wash with cold water if you want it quick). Make a fine paste and set aside. Heat oil in a pan and add whole spices and roast till there is a nice aroma. Add onion,green...

Beans Poduthol Healthy vegetable stir fry is easy to make and a perfect side dish for steamed rice.Poduthal is a North Kerala style vegetable dry dish. You can use other vegetable like long beans, cabbage,bitter gourd etc., to make this recipe. Ingredients Beans chopped- 2 1/2 cup Grated coconut- 3 tbs (a hand full) Onion- 1/2 Turmeric powder- 1/2 tsp Dry chilly flakes- 1/2 tsp Garlic-1 pods Curry leaves- a few Mustard - 1/2 tsp Urad dal- 1 tsp Coconut oil- 3 tsp Pappadam- 2 (optional) Salt to taste Chop beans and onions. In a bowl add the chopped beans, onions, coconut,chilly flakes, turmeric powder and salt, rub and mix well and keep aside. Heat oil in a pan and add mustard seeds and when they splutter add urad dal , crushed garlic and curry leaves and roast. Add the beans mixture and saute on medium high till the beans are tender and cooked. This will take about four to five minutes. Just before switching off the flame add powdered pappadam (this is o...

Vada Masala Vada Masala is made with fried urad dal batter like the medhu vada. It is fried dumplings sauteed with caramelized onions and garam masala. It can be served as a snack or appetizer. You can also try this with left over urad dal vada. Ingredients For the Vadas Urad dal- 3/4 cup Green chilly- 2 shallot-1 Ginger- 1/2 tsp chopped Salt Oil for frying For sauteing Onion chopped- 1 medium Ginger and garlic chopped- 1 tbs Kashmiri Chilly powder- 3/4 tsp Tomato paste- 3 tbs Pepper powder- a pinch Turmeric powder 1/3 tsp Garam Masala- 1/2 tsp Curry leaves- a few Chopped coriander leaves- 2 tbs To make the vadas Soak black gram for 4 hours and strain.Grind into a fine paste without adding water. Add chopped chilly, sliced shallots, minced ginger,salt and mix well. Heat oil in a pan and take small spoon full of batter and drop little by little into the oil. Try to make small ball vadas.Fry in batches till it is golden brown and set aside....

Thakkali Pachadi Today's recipe is a simple and lightly tangy pachadi made with tomatoes. It is a comforting side dish with tomatoes and cumin-spiced yogurt. Does it sound simple? And yes it is a simple curry. If you are on a time crunch, this is a perfect recipe for you. Tomato is the star ingredient. There are so many recipes that use tomatoes, but with all the different flavors and masalas it is hard to appreciate the taste of tomatoes. But in this tomato yogurt pachadi you get the sweet and tart flavor of tomatoes. Yes! an intense tomato flavor! Thakkali pachadi is a bright and creamy curry and a great side dish for steamed rice and chapati. I sometimes make tomato fry for chapathi and appam. But in this pachadi you add a spiced yogurt coconut paste. There is a beautiful balance between the sweetness and acidity of tomatoes, sweet nutty taste of coconut and the sourness of spiced yogurt. Cumin, curry leaves and coconut oil adds to the flavor. In some regions of Ke...

Paneer pepper masala/ fry is a nice side dish with chapatis or pulao. I love to try different recipes with paneer. This recipe is flavorful with the kick of black pepper. This is an easy quick recipe for dinner. I like this as a filling for chapati wraps. Ingredients Paneer - 2 cups cubed Onion - one large Tomato- 2 medium Bell pepper- half cubed Ginger garlic- finely chopped- 2 tbs Yogurt- 1/3 cup  Garam Masala- 1/2 tsp Chilly Powder - 1/4 tsp turmeric- a pinch Pepper powder- 1 tsp Salt to taste oil for frying coriander leaves to garnish Cut Paneer into small size cubes.Mix in yogurt, salt, and turmeric powder. Keep aside for 10 minutes Chop onion and tomatoes and keep it aside. Heat oil in a pan and fry the marinated paneer. Fry till golden brown on both sides and keep aside. In the same oil saute chopped onions. Fry till they are golden brown. Add ginger garlic and saute till the raw flavor disappears.Now add tomatoes and saute them till ...

Mushroom Fry Mushroom fry is spicy pan roasted mushrooms.It goes well with steamed rice or fried rice. I used button mushroom for this recipe, you can also use oyster mushrooms which has a meaty texture.  Give this recipe a try,you will surely love it. Ingredients Mushrooms- 8 oz/ 15-18 medium sized Onion - half thinly sliced Curry leaves a few Thinly sliced ginger- 1/2 tsp Cashew nuts- 6-8 Turmeric powder- 1/3 tsp Kashmir Chilly powder- 1/2 tsp Pepper powder- 1/3 tsp Garam masala- 1/3 tsp Salt to taste lemon juice- 1/2 tsp  Clean mushrooms and pat dry with paper towels. Cut each into quarters and mix chilly powder, pepper powder and salt. Heat oil in a pan and fry cashew nuts till golden brown, drain and keep aside. Into the same oil, add thinly sliced onions, curry leaves and ginger. Saute till onion turns translucent. Add the mushrooms and saute in medium high heat for two minutes. Add garam masala,reduce heat and continue to stir fry for one or t...

Bottle gourd/ Churaykka pachadi Churaykka/Lauki/bottle gourd is used in stews and curries and becomes soft and juicy when cooked. Pachadi is a simple side dish popular in Kerala made with spiced and seasoned yogurt. When cooked churaykka pachadi tastes similiar to vellarikka/cucumber pachadi. Try this cooling and refreshing pachadi,you will surely love it. Ingredients Churakka chopped -2 cups Green chilly- 2 Salt to taste To make a paste Coconut- 1/4 cup Cumin-a pinch Mustard seeds- 1/3 tsp Garlic- I clove (optional) Yogurt- 1 1/2 cup Mustard seeds- 1/2 tsp Dry red chilly-2 Curry leaves- a few Coconut oil- 2 tbs Peel churakka, remove seeds in the center and cut bottle gourd into thin small pieces. Cook this along with green chilly, salt. Cover and cook in low heat. Vegetable will start oozing water and will get cooked. Allow this to cool down a bit. Make a fine paste of coconut, cumin,mustard seeds and garlic.Mix this into yogurt and whisk . Pour thi...

Lima Beans Potato curry Potato curry is a quick side dish for chapatis. I got this healthy lima beans for the first time. It turned out to be a good combo with potato. Lima beans has a smooth buttery texture.It is healthy beans rich in dietary fiber and nutrients.  I used frozen Fordhook lima bean and it does not take much time to cook.Try this,you will surely love it. Ingredients Frozen lima beans- 1 cup Potatoes-2 medium Onion - 1 medium Ginger garlic paste- 1 1/2 tsp Tomato puree- 1/4 tsp Cashew nut paste- 1/4 cup Turmeric powder- 1/3 tsp Chilly powder- 1 tsp Green chilly -1 Coriender powder- 1 tsp Garam masala- 1/2 tsp Coriander leaves- a few Butter - 1 tsp Oil and salt to taste Wash and boil potatoes till it is soft and cooked. Chop into cubes. Steam lima beans for 4-5 minutes till it is cooked ( or boil for 4-5 minutes and drain out the excess water). Soak cashew nuts in water (10-12) and make a fine paste. Heat oil in a pan and saute onions, ...

Mangalore Spiced Potatoes Mangalore spiced potato is lip-smacking delicious baby potato fry. This is a spicy and versatile potato dish, flavored with earthy South Indian spices. Mangalore is a food lovers paradise. It is a port city and the melting pot of several cultures and unique cuisines. I had been to Udupi and Mangalore and experienced a unique, diverse culture and traditions. The traditional Udupi meal got me intrigued by this cuisine. I wanted to recreate some of the Udupi and Mangalorean recipes. I have already posted a Mangalore fish curry. What I love about this potato fry are its spicy bold flavors. The spice powder mix is primarily chilies, peppercorn, cumin, and coriander. The addition of coconut is a unique twist and adds lots of flavors. And also the aroma of roasted curry leaves. It is crisp on the outside and soft on the inside which is exactly how you want them to be. It is hard to stop munching on these spicy delicious baby potatoes. I used baby potat...