STIR-FRIED BABY KAILAN WITH GARLIC

INGREDIENTS :

METHOD :

• Heat the pan with oil over high heat.
• Add minced garlic and stir-fry for about 10 seconds till fragrant(should not be browned).
• Clean and trim the Baby Kailan.
• Add Baby Kailan and sugar, stir fry in quick strokes. 
• When the Kailan starts to soften, add Oyster Sauce.
• Sprinkle Salt and Pepper 
• Stir-fry until well combined.
• Immediately, serve Stir-fried Baby Kailan with Garlic, hot.
• Stir-fried Baby Kailan with Garlic goes well with plain Fragrant Rice or any Rice or noodles recipe.

NOTES :

• Do not add extra water to the dish.
• Water from the Baby Kailan should be sufficient to keep them moist until cooked.
• Do not cover the pan while cooking.
• Stir fry the Kailan on high heat for a short time.  This will retain its nutrients and keep them fresh, green and crunchy. 
• Do not brown the garlic, as they would tend to give a bitter taste to the dish.

BEETROOT CURRY

    This Beetroot Curry was an accidental recipe.  I made this for the first time during my college days.  I usually used to cook dinner those days, and mostly I land up with Chapatis, as my brother is a big fan of chapatis.  One particular day, there were no other vegetable except Beetroot, and I was wondering what I could make with that to go along with Chapatis.  I just tried my hand on it and came up with this recipe.  The trial version of my Beetroot Curry was a hit at home.
     After getting married, I tried this recipe in my in laws place, obviously to show off my cooking skills. Everybody liked it except my FIL(Father-in-Law).  He said that he would throw it out the next time, he saw this curry on the dining table.  He couldn't stand the colour of the curry.   Even now, most of our relatives who visit us ask me to cook this curry and especially my Brother-in-Law is a big fan of this Beetroot Curry.  A contradictory notion for the same recipe - Like & Dislike.  But the ratings of 'likes' tops the list and that's why the recipe is here...

     Beetroot is not a common vegetable used in Southeast Asian Cuisine I guess. During School Days,  my Son had taken Chapatis and this Beetroot Curry for breakfast. It was a common scenario for his classmates to come peep into his Lunch Box and find all new variations of Indian Food not common around in Malaysia.  He used to share his food with them and one of his classmate a Chinese Guy asked him what was that "SQUARE GUY," - he was intrigued by the pink coloured Vegetable cut into small cubes, which was Beetroot.  Since then, we have started calling this curry as Square Guy Curry too.

     The magnificent colour of beetroot and its unique flavour are retained in this curry.  It's authentic sweetness go hand in hand with the fragrant spices and the coconut milk enriches the curry on the whole.  Though Beetroot would be the last vegetable to come into our minds while cooking a curry for Chapatis or Rotis.  Trust me... this Beetroot Curry does total justice.

For more Recipes on CURRIES, Click here...

Cuisine : Indian
Recipe Type : Curry
Course : Side Dish
Spice Level : Medium - High
Difficulty : Medium
Serves : 3- 4
Author : SM

 INGREDIENTS :

To Saute & Grind :

METHOD :

• Wash and clean the Beetroots and cut them into bite sized cubes.
• Heat oil in a pan and saute Onions, Ginger and Green Chillies.
• Add all the spices mentioned under ' To saute & grind' and fry until the onions turn translucent.
• Switch off the flame, add chopped Tomatoes and Coriander Leaves to sautéed ingredients and allow it to cool.
• Grind the Masala into a smooth paste.
• Heat oil in a pan, splutter few Fennel Seeds and Curry Leaves.
• Saute the ground masala in low flame until it is fragrant and oil separate from it.
• Add Turmeric, Red Chilli Powder, Coriander Powder and Chole Masala to the above and fry for few minutes.
• Sprinkle some water if needed.
• Add Beetroot to the masala and mix well.
• Add salt and enough water to cook the beetroots.
• When beetroots are cooked, pour the Thin Coconut Milk over it and leave it on a low flame for about 5-10 minutes stirring consistently.
• Finally, pour in the Thick Coconut Milk and leave in on a low flame for few minutes.
• Add a pinch of sugar, if preferred.
• Garnish the Beetroot Curry with Coriander Leaves.
• Can serve this Beetroot Curry with Chapatis, Dosas, Idiyappams, Rice or any roti of your choice.

For detailed recipe on CHANNA/CHOLE MASALA POWDER, Click here...

NOTES :

• Can cook the beetroot first and then add it to the sautéed masala.
• Adding sugar and chole masala is totally optional.

CHICKEN SUKHA VARUVAL

     

INGREDIENTS :

METHOD :

• Heat oil in a pan.
• Splutter Fennel Seeds and Curry Leaves.
• Saute finely chopped Onions, Garlic, Ginger and Green Chillies(cut into round pieces).
• Add Chicken pieces to the above and sear it until the colour changes.
• Add Turmeric, Red Chilli Powder and Coriander Powder and fry it for a while on a low flame for few minutes.
• Sprinkle some water and leave it on a low flame, until the chicken is well cooked.
• Sprinkle some Pepper Powder over it.
• Garnish Chicken Sukha with finely chopped Coriander Leaves.
• Goes well as a side dish with Rasam, Sambar or any Curry.
• Or simply serve it with Yoghurt/Curd and Steamed Rice.
• Chicken Sukha goes well with Biriyanis, Pulaos,  Ghee Rice/Nei Choru or just simply serve it with steamed white rice or Basmati Rice.
• Chicken Sukha pairs well with Naan, Kulcha, Parotta/Roti and Chapatis.

NOTES :

• Cook Chicken Sukha on a low flame.
• Shallots give an authentic taste to the dish.  Can also use big onions.
• Can crush ginger and garlic in mortar and pestle or just mince them.
• Grinding ginger and garlic would alter the taste of the dish.
• Sprinkle pepper powder generously, if you prefer the dish to be spicy.
• Adjust the spices to suit your preference.