Asparagus Stir fry

Overview
A quick and easy way to enjoy Asparagus. Crisp Asparagus mixed with the garlic and red pepper flakes adds nice flavor to this dish. My family loves Asparagus and loves this dish.

Asparagus Stir Fry

Ingredients
Fresh Asparagus - 1 pound trimmed and cut into two
Red onions thin sliced - 1 small
Garlic - 4 - 5 clones thin sliced
Red pepper flakes - 1 - 2 teaspoon
Turmeric - 1/4 teaspoon
Olive oil - 1 tablespoon
Salt to taste

Steps
1. Clean the Asparagus and trim the woody ends and cut into two pieces and keep aside.
2. Heat oil in a saute pan.
2. When the oil is hot add the thin sliced onions and garlic. Saute till onions are light brown.
3. Add the turmeric powder and red pepper flakes to this and saute till the red flakes are browned.
4. Add the prepared Asparagus to this with salt. Mix well and cook on high flame till the asparagus is crisp and cooked. Should take just 3 - 4 minutes. Do not over cook.

Serve hot as a side dish.

Pork Piralan (Pork Roast)

Overview
A traditional Kerala Pork dish. There are many different ways to make this dish this is my version. A thick gravy coats the tender pork pieces to make this a delicious dish. A little bit of fenugreek seeds roasted and powdered adds a distinctive aroma and taste to this dish.

Pork Piralen

Pork Piralen Ingredients

Ingredients
Pork cut into cubes - 1 1/2 pounds
Finely chopped red onions - 1 1/2 cups
Ginger 2 inch finely chopped
Garlic about 10 - 12 cloves finely chopped
Green chilly - 4 - 6 split in center
Curry leaves 3 - 4 sprigs
Red Chilly powder -  2  teaspoons
Coriander powder - 2 teaspoons
Turmeric powder - 1/2 teaspoon
Garam masala powder - 1 teaspoon
Fenugreek seeds - 1 teaspoon
Oil  - 3 tablespoons
Salt to taste

Steps
1. Dry roast the fenugreek seeds, powder it and keep it aside.
3. Heat oil in  heavy bottom pan. When oil gets hot add the finely chopped onions, garlic, ginger, green chillies and curry leaves.
4. Saute till the onions are light brown.
5. Add the red chilly powder, turmeric powder, coriander powder, garam masala powder and fenugreek powder to the light brown onions. stir for few minutes till the spice powder are browned.
6. Add the cleaned cubes pork along with salt and stir well.
7. Cover pan with lid and cook on slow flame for about 45 minutes stirring occasionally till the pork is cooked and tender.
8. Remove lid and cook for few more minutes till the gravy is thickened.

Serve hot with Rice or any Indian Bread.

Turkey Soup with Kale and Barly

Overview
A healthy soup to make with leftover turkey from thanksgiving. I used smoked turkey pieces which gives this soup a rich flavor.  You can add any green or vegetables you like. Kale and barly mixed with this soup is a unique combination.

Turkey Soup with Kale and Barly

Ingredients for Soup

Ingredients
Smoked turkey finely chopped - 1 cup
Kale finely chopped - 1 1/2 cup
Cherry tomatoes finely chopped - 1 cup
Quick cooking Barly - 1/4 cup
Red Onion 1 large finely chopped
Garlic - 2 cloves finely chopped
Chicken broth - 48 oz
Crushed red pepper - 1  - 2 teaspoon
Fresh ground black pepper - 1 - 2 teaspoon
Oil - 1 tablespoon
Salt to taste.

Steps
1. Cook the barly and keep aside. Do not overcook barley.
2. Heat oil in a heavy bottom pan and add the finely chopped garlic to it and saute few minutes and add the crushed red pepper flakes to this. Mix well and add finely chopped onions to this and saute till onions are soft.
3. Add tomatoes and a little salt and cover pan with lid and cook till tomatoes are soft. Add the finely chopped Kale and turkey to this along with broth.
4. Mix well and bring this mixture to boil. Add cooked barly and reduce flame and cook on slow heat for about 20 - 30 minutes so that all flavors mix together.
5. Turn off heat and add the freshly ground black pepper to this.

Serve hot with freshly ground black pepper

Idli Upma

Overview
A delicious way to use up left over idli's. The Urdu Dal and Channa Dal adds a nutty flavor to this upma. Add any vegetables you like to this to make it more nutritious. This is a very common breakfast dish in South India.

Idili Upma

Idili Upma Ingredients

Ingredients
Left over Idili - 8
Grated carrots - 1/2 cup
French cut green beans - 1/2 cup
Ginger inch piece - finely chopped
Green chillies finely chopped - 2 - 3
Curry leaves - 2 sprigs
One medium size onion finely chopped
Cilantro finely chopped 3 tablespoons
Mustard seeds 1 teaspoon
Urdu Dal - 1 tablespoon
Channa Dal - 1 tablespoon
Turmeric powder - 1/2 teaspoon
Whole red chilly broken into pieces - 3 - 4
Oil 2 tablespoons
Salt to taste

Steps
1. Finely cube the left over idli's and keep aside.
2. Heat the oil in a pan. When the oil gets hot add the mustard seeds and let it splutter. Add the curry leaves and broken red chilly pieces to it and saute few minutes. Add the urdu Dal and Channa Dal and fry til it turns light brown.
3. Add the finely chopped onions, green chilly and ginger to this and saute till the onions are soft. Add turmeric powder and the carrots and green beans to this and saute few minutes and then add 1/4 cup water and salt as needed.
4. When the water boils turn heat to low flame and cover lid and cook for about 2 minutes. Add the cubed idili pieces to this and mix well. Stir till all the liquid coats the idliy. Sprinkle the  finely chopped cilantro and serve hot.

Serve hot

Beef Vindaloo

Overview
Vindaloo dish originated from Goa India. The main ingredients in all Vindaloo dishes are Garlic and Vinegar. Vinegar adds a tangy and distinctive flavor to this spicy beef dish. Thin slices of beef cooked in this tangy spicy gravy goes very well with any Indian bread or rice.

Beef Vindaloo

Beef Vindaloo Ingredients

Ingredients
Thin slices of cooked beef - 1 1/2 pound
Red Onions thin sliced - 1 1/2 cup
Tomatoes thin slices - 1 cup
Garlic - 6 - 8 cloves
Ginger 2 inch piece
Green chilly  split length wise 4 - 6
Curry leaves 2 sprigs
Turmeric powder - 1/2 teaspoon
Red Chilly powder - 2 - 3 teaspoon
Whole coriander seeds - 2 tablespoons
Vinegar 2 tablespoons
Garam Masala whole - 2 inch piece of cinnamon, 2 cardamom, 3 cloves, 1 star anise , Fennel seeds 1 teaspoon, whole black pepper.
Oil 4 tablespoons

Steps
1. Cook the whole chunk of beef with salt 1/2 teaspoon salt, 1/4 teaspoon turmeric,1/2 teaspoon red chilly powder and 1 cup water in a pressure cooker till it is cooked. Let the beef cool to room temperature and slice to thin slices and keep aside.
2. In a blender grind the garlic, ginger, turmeric powder, red chilly powder, coriander seeds, the whole garam masala with 1/2 cup water to a smooth paste and keep aside.
3. Heat oil in a heavy bottom pan. When the oil gets hot add the curry leaves followed by the thin sliced onions. Saute onions till it is light brown.
4. Add the ground masala paste to the oil and saute well till the oil separates. Add the sliced tomato slices to this along with little salt. Mix well cover pan with lid and cook on low flame till the tomatoes are cooked well.
5. Mix the tomatoes with the gravy and then add the beef slices along with salt as needed, vinegar and the green chillies to this. Mix well so that the gravy and all the flavors are mixed well with beef slices. Cover lid and cook on low flame for about 10 - 15 minutes.
6. Stir dish and cook on open flame for about 5 minutes till the gravy thickens.

Serve hot with rice or any Indian breads.

Bow Tie Pasta with Roasted Bell Peppers

Overview
A simple bow tie pasta made with roasted bell peppers and onions. The roasted bell peppers adds a delicate smoky flavor to this pasta. I have used olive oil and fresh minced garlic to enhance the  taste. As an optional ingredient you can also add grated Parmesan cheese to this.

Bow Tie Pasta with Roasted Bell Pepper

Ingredients for Bow Tie Pasta with Roasted Bell Pepper

Ingredients
Dry bow tie pasta - 1 1/2 cup
Roasted red pepper sliced- 1/2 cup
Red Onions thin sliced - 1 medium size onion
Garlic - 5 - 6 cloves thin sliced
Dried basil leaves  - 2 tablespoons
Olive oil 3 tablespoons
Red Pepper flakes 1 - 2 tablespoons

Steps
1. Bring a gallon of water in a heavy bottom pot to boil. Add salt and a tablespoon of oil to this and mix well. Add to this boiling water the dry pasta. Cook on medium heat till the pasta is cooked about 10 minutes. do not over cook the pasta. Drain pasta and keep aside.
2. In a pan heat the oil. When the oil gets hot add the sliced garlic to this. Saute till the garlic turns light brown. Add the red crushed pepper flakes and saute for 1 - 2 minutes.
3. Add the sliced onions to this and saute few minutes till the onions are soft. Add the sliced roasted pepper to this and mix well. Add salt as needed and the dry basil leaves and the cooked pasta. Mix well. Turn off heat and serve. You can also add grated Parmesan cheese t this.

Vallarikka Sambar (Yellow Cucumber Sambar)

Overview
A very simple sambar recipe made with fresh ingredients. Vallarikka  are yellow cucumbers we find plenty in Kerala, India. A refreshing side dish that goes well with rice. I did not use any Dal in this sambar but to thicken the gravy I have used roasted ground coconut which adds nice aroma and flavor.

Vallarikka Sambar

Vallarikka Sambar Ingredients

Ingredients
Vallarika cut into thick 2 inch pieces about 1 1/2 cups
Fresh grated coconut - 1/2 cup
Whole red chillies - 4 - 6
Whole coriander  - 3 -4 tablespoons
Fenugreek seeds 1 teaspoon
Cumin seeds - 1/2 teaspoon
Asafoetida powder 1 teaspoon
Tamarind about a tablespoon
Turmeric powder - 3/4 teaspoon
2 tablespoons oil

To Garnish
2 tablespoons oil
1 teaspoon mustard seeds
Curry leaves 2 sprigs
Whole red chillies cut into 2 inch pieces - 2  - 3

Steps
1. Soak the tamarind in half cup warm water for about 30 minutes and squeeze and drain and get the tamarind water and keep aside.
2. Cook the Vallarikka in 1 cup water, 1/4 teaspoon turmeric powder and salt till it is cooked well and keep aside.
3. Heat a heavy bottom pan and dry roast the red chillies, coriander, fenugreek seeds and cumin seeds one after the other and keep it aside to cool to room temperature. Once cooled grind these roasted ingredients in a coffee grinder to a smooth powder. Mix the asaofoetida powder to the is and mix well.
4. In the same pan and oil. When the oil gets hot add the fresh grated coconut to this and fry it on low flame till the coconut turns golden brown. Add the ground spices with 1/2 teaspoon turmeric powder to the coconut and fry few more minutes. Turn off heat and let this roasted coconut mixture cool to room temperature.
5. Add the roasted coconut mixture to blender and grind to a smooth paste with half cup warm water. Add this mixture to the cooked Vallarika . Add the prepared tamarind juice to this. Mix well and add about a cup of water and mix everything together and bring it to boil.  Add salt as needed. Turn off heat.
6. In another pan heat the remaining 2 tablespoons oil. When the oil gets hot add the mustard seeds and let it splutter. Add the whole red chilly pieces and curry leaves to it. Turn off heat and pour the mixture over the prepared sambar.

Serve hot over rice.