Avial

If you have not read my post on “prawn curry “ being a pure vegetarian , you will not understand a Punjabis reverence for coconut oil . Besides the story there , there is another reason why I began to appreciate the contribution of coconut in enhancing the flavours of the vegetables.

        We spent about an year in the Andaman and Nicobar islands and there the vegetables are shipped from the mainland , so not only are they expensive but also not so easy to get in plenty, and above all they are not as juicy and fresh because of the long journey they have done from the mainland to this island.

      I used to eat fish back then so we did enjoy a lot of fish curries and fish pakoras and lobsters and all the stuff but there are times when even a pure non vegetarian craves for colourful and palatable veggies.

      Somehow the vegetable preparations  did not appeal to my pernickety nature and since my kids were small and naturally fussy eaters it was quite a challenge to make them eat anything at all.

       It was then that I began the use of coconut as often as possible in most vegetable  preparations whether they were dry or with a bit of a curry.

      There is an excellent and simplest way to have raw papaya with coconut and it was a hit with my family.I would soon be putting it on the blog.

       Luckily for me coconut was one thing which obviously was in abundance and I have yet to taste a sweeter and more delicious coconut than what you get in the Andamans.  And there were these two trees right in front of our house and I got about a hundred something from them and I distributed them generously besides keeping lots for myself.

I still remember that I had a hand coconut grater and in one go I grated 17 coconuts and about seventy in three days. I froze them for future use and used them liberally in all recipes.

   So that is my story behind  my extensive use of coconuts and making South Indian dishes with the same . Lets get on with the recipe of Avial , which can be altered to whatever vegetables you like and skip the ones you dont as long as you use the vegetables which are firm like carrots , yam etc.

                        

Ingredients:

1.   One cup sliced thick and one inch long potatoes

2.   One cup beans sliced long

3.   One cup sliced  carrots

4.   One cup peas

5.   Half a cup thick yogurt

6.   Half a teaspoon turmeric powder

7.   One teaspoon salt or to taste

8.   One green chilli slit

9.   Coconut oil

10.   One cup grated coconut

11.  A few curry leaves

12.  Half a teaspoon cumin seeds

13.  One green chilli or to taste

14.  Half a cup of water

 Method:

1.   Place the chopped vegetables in a pot and add turmeric powder, the sliced green chilli and half a cup of water.

2.   Cover and let cook on medium flame till completlety cooked , toss the vegetables in between so that they cook evenly.

3.   Meanwhile place the coconut , cumin seeds and the green chilli with about four tablespoons of water  and just give one blitz, do not over grind, the coconut is not to become a paste, the whole idea is to just give one quick mix to the ingredients.

4.   When the vegetables are completetly done , add the coconut mixture, give one stir and turn the gas off.

5.   Add the curd , another stir followed by the salt.

6.   You could pour the coconut oil now or just before serving .

7.   Tastes great just by itself with plain boiled rice or with accompaniments of your choice.

beans· carrots· coconut· coconut milk· coconut oil· peas· potato· south Indian food· vegetables

Avial

If you have not read my post on “prawn curry “ being a pure vegetarian , you will not understand a Punjabis reverence for coconut oil . Besides the story there , there is another reason why I began to appreciate the contribution of coconut in enhancing the flavours of the vegetables.

        We spent about an year in the Andaman and Nicobar islands and there the vegetables are shipped from the mainland , so not only are they expensive but also not so easy to get in plenty, and above all they are not as juicy and fresh because of the long journey they have done from the mainland to this island.

      I used to eat fish back then so we did enjoy a lot of fish curries and fish pakoras and lobsters and all the stuff but there are times when even a pure non vegetarian craves for colourful and palatable veggies.

      Somehow the vegetable preparations  did not appeal to my pernickety nature and since my kids were small and naturally fussy eaters it was quite a challenge to make them eat anything at all.

       It was then that I began the use of coconut as often as possible in most vegetable  preparations whether they were dry or with a bit of a curry.

      There is an excellent and simplest way to have raw papaya with coconut and it was a hit with my family.I would soon be putting it on the blog.

       Luckily for me coconut was one thing which obviously was in abundance and I have yet to taste a sweeter and more delicious coconut than what you get in the Andamans.  And there were these two trees right in front of our house and I got about a hundred something from them and I distributed them generously besides keeping lots for myself.

I still remember that I had a hand coconut grater and in one go I grated 17 coconuts and about seventy in three days. I froze them for future use and used them liberally in all recipes.

   So that is my story behind  my extensive use of coconuts and making South Indian dishes with the same . Lets get on with the recipe of Avial , which can be altered to whatever vegetables you like and skip the ones you dont as long as you use the vegetables which are firm like carrots , yam etc.

                        

Ingredients:

1.   One cup sliced thick and one inch long potatoes

2.   One cup beans sliced long

3.   One cup sliced  carrots

4.   One cup peas

5.   Half a cup thick yogurt

6.   Half a teaspoon turmeric powder

7.   One teaspoon salt or to taste

8.   One green chilli slit

9.   Coconut oil

10.   One cup grated coconut

11.  A few curry leaves

12.  Half a teaspoon cumin seeds

13.  One green chilli or to taste

14.  Half a cup of water

 Method:

1.   Place the chopped vegetables in a pot and add turmeric powder, the sliced green chilli and half a cup of water.

2.   Cover and let cook on medium flame till completlety cooked , toss the vegetables in between so that they cook evenly.

3.   Meanwhile place the coconut , cumin seeds and the green chilli with about four tablespoons of water  and just give one blitz, do not over grind, the coconut is not to become a paste, the whole idea is to just give one quick mix to the ingredients.

4.   When the vegetables are completetly done , add the coconut mixture, give one stir and turn the gas off.

5.   Add the curd , another stir followed by the salt.

6.   You could pour the coconut oil now or just before serving .

7.   Tastes great just by itself with plain boiled rice or with accompaniments of your choice.

Creamy peas and mushroom gravy

I am so glad to know that my “ Creamed and spiced  chicken”  has been greatly appreciated and given happy moments to all those who cooked and tried it.

     Here is a similar recipe for pure vegetarians using mushrooms in lieu of chicken and some Indian  dried herbs.

Ingredients:

1.     200 grams button mushrooms chopped in big chunks

2.     300 grams frozen peas

3.     Two medium onions

4.     Three medium tomatoes

5.      One teaspoon ginger garlic psate

6.      Mixed spices like a teaspoon of cumin seeds, two cloves, one inch cinnamon stick and two black cardamoms

7.     One teaspoon dry coriander powder

8.     ¼ th teaspoon turmeric powder

9.     ¾ teaspoon Kashmiri red chilli powder

10.                Salt to taste

11.             half a teaspoon dried fenugreek powder / mixed herbs 

12.                ¼ th teaspoon garam masala powder

13.                1 tablespoon heapful butter or pure ghee

14.                200 ml 25% fat cream

Method:

1.    Take ghee in a pan and when it gets warm add the spices, let them change colour.

2.     Puree the onions with a little water to a smooth paste and add to the pan.

3.     Stir fry the onions till they turn brown and start leaving oil.

4.     Add the pureed tomatoes and the ginger garlic paste and stir fry gain on medium flame till the masala is dry.

5.     Add the coriander and turmeric powder, stir a bit and follow by the Kashmiri red chilli powder and stir for a few seconds.

6.     Pour half a cup of water followed by the mushrooms and peas, give a stir and cover.

7.     Since the peas are frozen , they will take about 5-7 minutes to cook.

8.     When the mushrooms and peas are cooked completely , add the cream and salt.

9.     Give another stir and season with the dried fenugreek powder or mixed herbs and garam masala.

10.                 Serve hot garnished with freshly chopped coriander leaves with rice or rotis.

cream.tomatoes· curries· mushroom· peas· vegetables

Creamy peas and mushroom gravy

I am so glad to know that my “ Creamed and spiced  chicken”  has been greatly appreciated and given happy moments to all those who cooked and tried it.

     Here is a similar recipe for pure vegetarians using mushrooms in lieu of chicken and some Indian  dried herbs.

Ingredients:

1.     200 grams button mushrooms chopped in big chunks

2.     300 grams frozen peas

3.     Two medium onions

4.     Three medium tomatoes

5.      One teaspoon ginger garlic psate

6.      Mixed spices like a teaspoon of cumin seeds, two cloves, one inch cinnamon stick and two black cardamoms

7.     One teaspoon dry coriander powder

8.     ¼ th teaspoon turmeric powder

9.     ¾ teaspoon Kashmiri red chilli powder

10.                Salt to taste

11.             half a teaspoon dried fenugreek powder / mixed herbs 

12.                ¼ th teaspoon garam masala powder

13.                1 tablespoon heapful butter or pure ghee

14.                200 ml 25% fat cream

Method:

1.    Take ghee in a pan and when it gets warm add the spices, let them change colour.

2.     Puree the onions with a little water to a smooth paste and add to the pan.

3.     Stir fry the onions till they turn brown and start leaving oil.

4.     Add the pureed tomatoes and the ginger garlic paste and stir fry gain on medium flame till the masala is dry.

5.     Add the coriander and turmeric powder, stir a bit and follow by the Kashmiri red chilli powder and stir for a few seconds.

6.     Pour half a cup of water followed by the mushrooms and peas, give a stir and cover.

7.     Since the peas are frozen , they will take about 5-7 minutes to cook.

8.     When the mushrooms and peas are cooked completely , add the cream and salt.

9.     Give another stir and season with the dried fenugreek powder or mixed herbs and garam masala.

10.                 Serve hot garnished with freshly chopped coriander leaves with rice or rotis.

Creamed and  spiced Chicken 

What wonders we can create with food. And if the spices are delicately balanced and topped with cream……the result is an unusual and scrumptious recipe. Here is one such blend  between Indian whole spices and herbs of the western cuisine.

         The heavenly aroma of star anise and other condiments joined in by thyme and rosemary can turn a simple chicken preparation into an absolutely delicious one.

Ingredients:

1.    One cup each of bite size boneless chicken , fresh peas and finely chopped onions.

2.    ¾ teaspoon kashmiri red chilli powder

3.    Three tablespoons yogurt / thick curd

4.    3- 4 tablespoons vegetable oil

5.    ¼ cup or more cashews

6.    1 teaspoon of butter or pure ghee

7.    ¼ teaspoon dried rosemary

8.    ¼ teaspoon dried thyme

9.    200 ml 25% low fat cream ( I have used Amul )

10  one teaspoon ginger garlic paste

11. salt to taste
12. one inch piece cinnamon, three cloves, one star anise and two black cardamons

Method:

1.   Pour oil in a heavy bottomed pan and keep the gas on medium flame.

2.   Add the whole spices and when they change colour after about a minute  , add the chopped onions.

3.   Stir fry the onions till they turn pink , that would take about  seven to ten minutes.

4.   Add the ginger garlic paste and stir fry for a minute till the raw smell of the ginger and garlic is gone.

5.   Add the red chilli powder and stir fry for a few seconds.

6.   Tumble in the chicken pieces and toss them gently for about five minutes .

7.   Tumble in the fresh peas, toss again for  another two minutes , Incase you are using frozen peas add them after the chicken is almost done, add the peas in the last five minutes of the cooking so that the peas and chicken get done at the same time.

8.   Add the yogurt , toss a bit and cover and cook on medium flame.

9.   Now keep stirring the chicken in between so that all the pieces get cooked evenly and if you feel  that the moisture is less and the paste is sticking to the pan add a few tablespoons of water. The chicken needs to get complelety cooked in the yogurts  and there should not be any gravy left and all the water should get dried up while cooking the chicken. The peas , we need not worry about them , they will cook fast.
In the meantime , toss the cashews in a teaspoon of butter on medium flame till golden brown.

10.          When the chicken is done , add salt to taste about three quarters of a teaspoon and the dried herbs.

11.          Add cream and the tossed cashews and give a stir and turn the gas off immediately.

12.          Serve hot with rice , naan, bread, pav , roti, parantha.

13.           The gravy tends to thicken if not served immediately, in that case you could thin it by adding a quarter cup of boiled water to thin the consistency.

          My friend served my "Creamed and spiced chicken" with tomato rice ( rice cooked in thin tomato puree)  and stir fried garden vegetables( bean, carrots , cauliflower and peas steamed and then sauteed in a little butter and seasoned with herbs) to her guests and it was an instant hit. I liked the combination and thought must share with you.

cashews· chicken dishes· cream· curries· peas

Creamed and  spiced Chicken 

What wonders we can create with food. And if the spices are delicately balanced and topped with cream……the result is an unusual and scrumptious recipe. Here is one such blend  between Indian whole spices and herbs of the western cuisine.

         The heavenly aroma of star anise and other condiments joined in by thyme and rosemary can turn a simple chicken preparation into an absolutely delicious one.

Ingredients:

1.    One cup each of bite size boneless chicken , fresh peas and finely chopped onions.

2.    ¾ teaspoon kashmiri red chilli powder

3.    Three tablespoons yogurt / thick curd

4.    3- 4 tablespoons vegetable oil

5.    ¼ cup or more cashews

6.    1 teaspoon of butter or pure ghee

7.    ¼ teaspoon dried rosemary

8.    ¼ teaspoon dried thyme

9.    200 ml 25% low fat cream ( I have used Amul )

10  one teaspoon ginger garlic paste

11. salt to taste
12. one inch piece cinnamon, three cloves, one star anise and two black cardamons

Method:

1.   Pour oil in a heavy bottomed pan and keep the gas on medium flame.

2.   Add the whole spices and when they change colour after about a minute  , add the chopped onions.

3.   Stir fry the onions till they turn pink , that would take about  seven to ten minutes.

4.   Add the ginger garlic paste and stir fry for a minute till the raw smell of the ginger and garlic is gone.

5.   Add the red chilli powder and stir fry for a few seconds.

6.   Tumble in the chicken pieces and toss them gently for about five minutes .

7.   Tumble in the fresh peas, toss again for  another two minutes , Incase you are using frozen peas add them after the chicken is almost done, add the peas in the last five minutes of the cooking so that the peas and chicken get done at the same time.

8.   Add the yogurt , toss a bit and cover and cook on medium flame.

9.   Now keep stirring the chicken in between so that all the pieces get cooked evenly and if you feel  that the moisture is less and the paste is sticking to the pan add a few tablespoons of water. The chicken needs to get complelety cooked in the yogurts  and there should not be any gravy left and all the water should get dried up while cooking the chicken. The peas , we need not worry about them , they will cook fast.
In the meantime , toss the cashews in a teaspoon of butter on medium flame till golden brown.

10.          When the chicken is done , add salt to taste about three quarters of a teaspoon and the dried herbs.

11.          Add cream and the tossed cashews and give a stir and turn the gas off immediately.

12.          Serve hot with rice , naan, bread, pav , roti, parantha.

13.           The gravy tends to thicken if not served immediately, in that case you could thin it by adding a quarter cup of boiled water to thin the consistency.

          My friend served my "Creamed and spiced chicken" with tomato rice ( rice cooked in thin tomato puree)  and stir fried garden vegetables( bean, carrots , cauliflower and peas steamed and then sauteed in a little butter and seasoned with herbs) to her guests and it was an instant hit. I liked the combination and thought must share with you.