Stuffed Okra

Overview
A simple way to have okra with mild Indian spices. This is a very common dish in North India and usually served with any Indian bread. You can use dried mango powder or lemon juice to add a slight sourness to the spices to add a burst of flavor for these okra.

Stuffed Okra

Stuffed Okra Ingredients

Okra's Stuffed before pan frying

Ingredients
Okra a pound
Garlic - 3 - 4 cloves
Ginger 1 inch piece
Turmeric powder - 1/2 teaspoon
Red Chilly powder - 1 teaspoon
Coriander powder - 1 teaspoon
Finely minced Cilantro - 2 tablespoon
Lemon juice - 1 tablespoon
Cumin seeds - 1 teaspoon
Asafoetida powder  - 1/4 teaspoon
Salt to taste
Oil - 3 tablespoons

Steps
1.  Wash and dry the okra. Trim the ends and slit one end from top to bottom without slitting it into two. Keep aside.
2. Grind the ginger garlic to a smooth paste. Mix it with lemon juice, one tablespoon oil, chilly powder, turmeric powder, coriander powder, I tablespoon minced cilantro and salt to make a smooth paste.
3. Stuff each okra with this paste  one at a time  and keep aside.
4. Heat two tables spoon in  flat pan and  when oil gets hot add one teaspoon cumin seeds and let it splutter. Add 1/4 teaspoon asafoetida powder to this  and mix well. Add the okra to this and let it pan fry turning it over so that all sides are cooked. Serve sprinkled with remaining finely chopped cilantro.

Serve hot

Raw Turmeric Pickle

Overview
Raw Turmeric pickle has lot of medicinal values and is used more in North India. As this pickle ages all the flavors get into the julienne turmeric slices  and enhances the pickles taste. So let this pickle sit for at least a week before using it. This pickle is usually made in mustard oil but I have used vegetable oil here.

Raw Turmeric Pickle

Raw Turmeric Pickle Ingredients

Ingredients
Julienne raw turmeric - 1 cup
Lemon juice - Juice of one large lemon
Fennel seeds - 2 tablespoons
Fenugreek seeds - 1 tablespoon
Mustard seeds - 1 tablespoon
Red Chilly powder - 2 tablespoons
Asafoetida powder- 1 teaspoon
Vegetable oil  - 4 tablespoons
Salt to taste

Steps
1. Peel the raw turmeric and then wash on water and pat dry. Cut the turmeric root in 2 inch julienne strips. Marinate the julienne raw turmeric slices in salt and lemon juice and keep in refrigerator for 2 - 3 days  mixing it everyday.
2. Coarsely grind the fennel seeds, mustard seeds and fenugreek seeds and mix it with the red chilly powder and asafoetida powder and keep aside.
3. Heat oil in pan. When the oil gets hot turn the heat off. Add all the spice powder to this. Mix well and then add the raw turmeric slices marinated in lemon juice and salt. Mix well and add salt as needed.
4. Cool to room temperature and store in a clean jar.

Serve as a condiment with any rice or Indian bread.

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.