Monday, December 30, 2013

Kothavarakkai / Guvar Stir Fry

About Cluster Beans:

The Guar or cluster bean (Cyamopsis tetragonoloba) is an annual legume and the source of guar gum. It is also known as Gavar, Guwar or Guvar bean.
The origin of Cyamopsis tetragonoloba is unknown, since it has never been found in the wild. It is assumed to have developed from the African species C. senegalesis. It was further domesticated in India and Pakistan, where it has been cultivated for many centuries.Guar grows well in arid to semiarid areas, but frequent rainfall is necessary. This legume is a very valuable plant within a crop rotation cycle, as it lives in symbiosis with nitrogen-fixing bacteria.In fact, agriculturists in semi-arid regions of Rajasthan follow crop-rotationand use Guar as a source to replenish the soil with essential fertilizers and nitrogen fixation, before the next crop. Guar as a plant has a multitude of different functions for human and animal nutrition but its gelling agent containing seeds (guar gum) are today the most important use. Demand is rising rapidly due to industrial use of guar gum in hydraulic fracturing (oil shale gas). About 80% of world production occurs in India and Pakistan, but, due to strong demand, the plant is being introduced into new areas.
Vegetable: Guar leaves can be used like spinach and the pods are prepared like salad or vegetables. Its beans are very nutritious but the guar protein is not usable by humans unless toasted to destroy the trypsin inhibitor.


Clustered Beans - 1/2 lb
Oil - 1 tsp
Dry Red Chillies - 3 broken
MSG (optional) -1 tsp
Chicken Bouillon Pd - 1 tsp
Garlic Pd - 1 tsp
Thai Sweet Chilli Sauce - 1 tbsp
Brown Sugar - 2 tbsp

*Don't add salt,as chicken bouillon and sauce has salt in it.


1.Clean and Cut the ends of Guvar and cut it into small pieces.

2.Heat a pan and add oil and  add dry red chillies.

 3.Add Guvar and mix well.

 4.Then add Garlic Pd

 5.Add Chicken Bouillon

 6.Add Brown Sugar.

 7.Add MSG

 8.Finally add chilly sauce and mix well.

Transfer to a serving dish

Inji Curry / Ginger Curry

About Ginger:

Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacymedicine, or spice. It lends its name to its genus and family (Zingiberaceae). Other notable members of this plant family are turmericcardamom, and galangal. The distantly related dicots in the Asarum genus have the common name wild ginger because of their similar taste.
Ginger produces a hot, fragrant kitchen spice.Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be steeped in boiling water to make ginger tea, to which honey is often added; sliced orange or lemon fruit may also be added. Ginger can also be made into candy, or ginger wine which has been made commercially since 1740.
Mature ginger rhizomes are fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a spice in Indian recipes, and is a quintessential ingredient of ChineseKoreanJapanese and many South Asian cuisines for flavoring dishes such as seafood or goat meat and vegetarian cuisine.
Ginger acts as a useful food preservative.
Fresh ginger can be substituted for ground ginger at a ratio of 6 to 1, although the flavors of fresh and dried ginger are somewhat different. Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbreadcookiescrackers and cakes, ginger ale, and ginger beer.
Candied ginger, or crystallized ginger, is the root cooked in sugar until soft, and is a type of confectionery.
Fresh ginger may be peeled before eating. For longer-term storage, the ginger can be placed in a plastic bag and refrigerated or frozen.
According to the American Cancer Society, ginger has been promoted as a cancer treatment "to keep tumors from developing", but "available scientific evidence does not support this". They add: "Recent preliminary results in animals show some effect in slowing or preventing tumor growth. While these results are not well understood, they deserve further study. Still, it is too early in the research process to say whether ginger will have the same effect in humans."
In limited studies, ginger was found to be more effective than placebo for treating nausea caused by seasicknessmorning sickness and chemotherapy, although ginger was not found superior to placebo for pre-emptively treating post-operative nausea. Some studies advise against taking ginger during pregnancy, suggesting that ginger is mutagenic, though some other studies have reported antimutagenic effects. Other preliminary studies showed that ginger may affect arthritis pain or have blood thinning and cholesterol lowering properties, but these effects remain unconfirmed.
Advanced glycation end-products are possibly associated in the development of diabetic cataract for which ginger was effective in preliminary studies, apparently by acting through antiglycating mechanisms.
Zingerone may have activity against enterotoxigenic Escherichia coli in enterotoxin-induced diarrhea in mice.


Fresh Ginger Root  - 1 palm size,cut into pieces
Oil - 1 tbsp
Mustard Seeds - 1 tsp
Curry Leaf - 1 sprig
Tamarind Paste - 2 tsp 
Chilly Pd - 1 tsp
Salt - as needed
Jaggery / Brown Sugar - 1 to 2  tbsp


1.Cut Ginger Pieces to small pieces and saute it very well till they are colored.

 2.Once they are colored remove and grind them to a smooth paste with some water

 3.In the same pan add oil and add mustard seeds and wait till  it  splutters.

4.Add Curry leaf.

 5.Add 1/2 cup water and add tamarind paste to the water and let it dilute completely.

 6.Add ground paste ,chilly pd and salt.cover and let it cook completely.

7.Then add jaggrey pd and mix well.Do a taste check and adjust seasoning accordingly.


8.Transfer it to a serving container.

This dish goes well with Dosa and idly as chutney.
Have it as a side dish for paruppu curry and rice.

Vendaikai Patchadi Kuzhambu / LadiesFinger/Okra Curry

About Ladies Finger/Okra:

Okra (US /ˈkrə/ or UK /ˈɒkrə/Abelmoschus esculentus Moench), known in many English-speaking countries as lady's fingersbhindi,bamia, or gumbo, is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of South AsianEthiopian and West African origins. The plant is cultivated in tropical, subtropical and warm temperate regions around the world.
Okra is a popular health food due to its high fibervitamin C, and folate content. Okra is also known for being high in antioxidants. Okra is also a good source of calcium and potassium.
Greenish-yellow edible okra oil is pressed from okra seeds; it has a pleasant taste and odor, and is high in unsaturated fats such asoleic acid and linoleic acid.The oil content of some varieties of the seed can be quite high, about 40%. Oil yields from okra crops are also high. At 794 kg/ha, the yield was exceeded only by that of sunflower oil in one trial. 
The products of the plant are mucilaginous, resulting in the characteristic "goo" or slime when the seed pods are cooked; the mucilage contains a usable form of soluble fiber. Some people cook okra this way, others prefer to minimize sliminess; keeping the pods intact, and brief cooking, for example stir-frying, help to achieve this. Cooking with acidic ingredients such as a few drops of lemon juice, tomatoes, or vinegar may help. Alternatively, the pods can be sliced thinly and cooked for a long time so the mucilage dissolves, as in gumbo. The cooked leaves can also be used as a powerful soup thickener. The immature pods may also be pickled. In the deep south of the United States Okra is a delicacy, especially deep fried in oil, after breading. Several cafes and nationwide eating establishments including The Ole Cracker Barrell and the Corral, serve Deep fried okra usually with a side order of a sauce like buttermilk dressing.
In SyriaTunisiaEgyptAlbaniaBosniaGreeceBulgariaRepublic of MacedoniaIranIraqJordanLebanonTurkey, andYemen, and other parts of the eastern Mediterranean, including PalestineCyprus and Israel, okra is widely used in a thick stew made with vegetables and meat. In Bosnia and most of West Asia, okra is known as bamia or bamya. West Asian cuisine usually uses young okra pods, usually cooked whole. In India, the harvesting is done at a later stage, when the pods and seeds are larger.
It is popular in Indian and Pakistani cuisine, where chopped pieces are stir-fried with spices, pickled, salted or added to gravy-based preparations such as bhindi ghosht and sambar. It is also simmered in coconut based curries or tossed with ground mustard seeds. In India, it is also used in curries. In curries, okra is used whole, trimmed only of excess stalk and keeping the hard conical top, which is discarded at the time of eating. In South India, Okra is cut into small circular pieces about 1/4 inch thick and stick fried in oil with salt and hot pepper powder to make delicious curry. However, when used in sambar it is cut into pieces which are 1 inch thick to prevent it from dissolving when the sambar is let to simmer.
In Malaysia okra is commonly a part of yong tau foo cuisine, typically stuffed with processed fish paste (surimi) and boiled with a selection of vegetables and tofu, and served in a soup with noodles.
In Malawi it is preferred cooked and stirred with sodium bicarbonate to make it more slimy. It is then commonly eaten with nsima (pap) made from raw maize flour or maize husks flour.

Okra seed pod

Okra (roasted with margarine)
In the Caribbean islands, okra is eaten in soup. In Curaçao the soup is known as jambo which primarily is made out of the okra's mucilage. It is often prepared with fish and funchi, a dish made out of cornmeal and boiling water. In Haiti, it is cooked with rice and maize, and also used as a sauce for meat. In Cuba, it is called quimbombó, along with a stew using okra as its primary ingredient.
It became a popular vegetable in Japanese cuisine toward the end of the 19th century, served with soy sauce and katsuobushi, or astempura.
In the Philippines, okra can be found among traditional dishes like pinakbetdinengdeng, and sinigang. Because of its mild taste and ubiquity, okra can also be cooked adobo-style, or served steamed or boiled in a salad with tomatoes, onion and bagoong.
Okra forms part of several regional "signature" dishes. Frango com quiabo (chicken with okra) is a Brazilian dish especially famous in the region of Minas Gerais, and it is the main ingredient of caruru, a bahian food with dende oil. Gumbo, a hearty stew whose key ingredient is okra, is found throughout the Gulf Coast of the United States and in the South Carolina Lowcountry. Deep- or shallow-fried okra coated with cornmeal, flour, etc. is widely eaten in the southern United States. Okra is also an ingredient expected in callaloo, aCaribbean dish and the national dish of Trinidad and Tobago. It is also a part of the national dish of Barbados coucou (turned cornmeal). Okra is also eaten in Nigeria, where draw soup is a popular dish, often eaten with garri or cassava. In Vietnam, okra is the important ingredient in the dish canh chua. Okra slices can also be added to ratatouille.

A variety of okra pods with a dark red pigmentation
Okra leaves may be cooked in a similar way to the greens of beets or dandelions. Since the entire plant is edible, the leaves are also eaten raw in salads. Okra seeds may be roasted and ground to form a caffeine-free substitute for coffee


Okra - 1/2 lb
Tomato - 2 diced finely
Onion - 1 medium size ,diced finely
Green Chillies  - 1 slit
Oil - 1 tbsp
Mustard Seeds -1 tsp
Hing/Asafoetida - a pinch
Curry Leaf -1 sprig
Turmeric Pd - 1 tsp
Chilly Pd - 1/2 tsp
Tamarind Paste - 1/2 tbsp or Whole Tamarind - 1 gooseberry size soaked in warm water for 30 min and squeeze pulp and use water
Salt - as needed.

To Grind:

Coconut - 2 tbsp
Jeera / Cumin Seeds - 1 tsp
Small Pearl Onion - 1

Grind this to a fine paste by adding water.


1.Cut Okra into rings like below.

2.Heat a pan and add oil,then add mustard seeds.
3.Add Curry leaf and hing.

4.Then add onions .Saute them very well .Add Turmeric Pd and stir well.

5.Add Tomatoes and saute very well.

6.Add Water to cook tomatoes.Add Chilly pd and saute well.

 7.Add Okra and keep stirring.Cover and let it cook completely.
 8.Once okra is cooked add tamarind paste ,salt and mix well

9.Add Ground mixture and mix well.Cover and let it cook in slow flame for 15 min.

10.Switch off flame and let it sit for 15 min before serving.

Kathirikai Poriyal / EggPlant Fry

About EggPlant Poriyal:

Eggplant (Solanum melongena) is a species of nightshade commonly known in British English as aubergine and also known as brinjal,brinjal eggplantmelongenegarden egg, or guinea squash. It bears a fruit of the same name (commonly either "eggplant" in American English or "aubergine" in British English) that is widely used in cooking, most notably as an important ingredient in dishes such as moussaka and ratatouille. As a member of the genus Solanum, it is related to both the tomato and the potato. It was originally domesticated in India and Bangladesh from the wild nightshade, the thorn or bitter apple, S. incanum.
The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Many recipes advise salting, rinsing and draining of the sliced fruit (known as "degorging"), to soften it and to reduce the amount of fat absorbed during cooking, but mainly to remove the bitterness of the earlier cultivars. Some modern varieties - including large, purple varieties commonly imported into western Europe - do not need this treatment. The fruit is capable of absorbing large amounts of cooking fats and sauces, making for very rich dishes, but salting reduces the amount of oil absorbed. Eggplant, due to its texture and bulk, can be used as a meat substitute in vegan and vegetarian cuisine.
The fruit flesh is smooth; as in the related tomato, the numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible.
Eggplant is used in the cuisine of many countries. It is often stewed, as in the French ratatouille, or deep fried as in the Italianparmigiana di melanzane, the Turkish karnıyarık or Turkish and Greek musakka/moussaka, and Middle-Eastern and South Asian dishes. Eggplants can also be battered before deep-frying and served with a sauce made of tahini and tamarind. In Iranian cuisine, it is blended with whey as kashk e-bademjan, tomatoes as mirza ghasemi or made into stew as khoresh-e-bademjan. It can be sliced and deep-fried, then served with plain yogurt, (optionally) topped with a tomato and garlic sauce, such as in the Turkish dish patlıcan kızartması(meaning: fried aubergines) or without yogurt as in patlıcan şakşuka. Perhaps the best-known Turkish eggplant dishes are İmam bayıldı(vegetarian) and Karnıyarık (with minced meat).
It may also be roasted in its skin until charred, so the pulp can be removed and blended with other ingredients, such as lemon, tahini, and garlic, as in the Arab baba ghanoush and the similar Greek melitzanosalata. Grilled, mashed and mixed with onionstomatoes andspices make the Indian and Pakistani dish baingan ka Bhartha or gojju, similar to salată de vinete in Romania, while a mix of roasted eggplant, roasted red peppers, chopped onions, tomatoes, mushrooms, carrots, celery and spices is called zacuscă in Romania or ajvarin Croatia and the Balkans. A simpler version of the dish, baigan-pora (eggplant-charred or burnt), is very popular in the east Indian states of Odisha and West Bengal, and Bangladesh where the pulp of vegetable is mixed with raw chopped onions, green chillies, salt and mustard oil. Sometimes fried whole tomatoes and burnt potatoes are also added which is called baigan bharta. A Spanish dish called escalivada calls for strips of roasted aubergine, sweet pepper, onion and tomato. In the La Mancha region of central Spain a small eggplant is pickled in vinegar, paprika, olive oil and red peppers the result is berenjena de Almagro, Ciudad Real. A Levantine specialty is Makdous, another pickling of eggplants, stuffed with red peppers and walnuts in olive oil.
Eggplant can be hollowed out and stuffed with meatrice, or other fillings, and then baked. In the Caucasus, for example, it is fried and stuffed with walnut paste to make nigvziani badrijani. It can also be found in Chinese cuisine, braised (紅燒茄子), stewed (魚香茄子), steamed (凉拌茄子), or stuffed (釀茄子).
Eggplant is widely used in Indian cuisine, for example in sambhardalma (a dal preparation with vegetables, native to Odisha), chutneycurry, and achaar. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name brinjal) as the "king of vegetables". In a dish called Bharli Vangi, brinjal is stuffed with ground coconutpeanuts, and masala, and then cooked in oil.


EggPlant - 1/2 lb - Quartered
Oil - 1 tbsp
Mustard Seeds - 1 tsp
Curry Leaf - 1 sprig
Turmeric Pd -1 tsp
Chilly Pd - 1 tsp
Garam Masala - 1 tsp
Salt - as needed.
Asafoetida / hing - a pinch


1.Heat a Pan and add oil,then add mustard seeds .
 2.Once they splutter ,add hing and curry leaf .
 3.Then add EggPlants.
 4.Then add turmeric pd.

 5.Add Chilly Pd , Garam Masala and salt and sprinkle some water and cover and cook till eggplants are tender.

6.Transfer to a serving dish and serve with Rice .