Monday, September 29, 2008

Carrot Stir Fry

A quick and easy sidedish. Infact, a multipurpose curry I would say. Goes well with any indian bread, bread, or even dosas.

Carrots – 2 grated

Onion – 1 grated like cresents or finely sliced like cresents.

Red Chilli Powder – 1 tsp

Garam Masala – 1 tsp

Turmeric Powder – ¼ tsp

For tempering

Oil – 1 tsp

Mustard Seeds – ½ tsp

Fennel Seeds – ½ tsp

Curry leaves – 1

Salt as per taste


Heat oil in a kadai, temper as given. Add the onions and saute for 2 minutes. Add the carrot and other spices and saute for another 3 to 5 minutes. Cruncy Carrot stir fry is ready to be served.

Note: This can be done just with onions also. You can use grated beetroot instead of carrots or both combined. Butter a slice of bread and fill with this curry and close with another slice and toast, serve with ketchup. Makes a great evening snack for your kids. Make a ghee roast and spread the mixture, roll it up and give your kids, would definetly love them.

Chow Chow Methi

An innovative gravy that I tried from a fellow blogger, Viji of Vcuisine. A very unique dish. A gravy without onions, tomatoes, or coconut.
I made a dry curry for chappathis with carrots, but then my in-laws being little old, would always like something of the gravy type, so gave it a try, and everybody liked it.


Chow Chow - 250 grams peeled and cubed
Kasuri Methi 2 tsp or fresh Vendhaya Keerai/methi leaves 1 small bunch (pluck the leaves and use)
Karamani/cow peas - a fistful
Turmeric Powder ¼ tspGaram Masala Powder - 1 tbsp
Red chilli Powder – 1 tsp
Tamarind - small gooseberry size or 1 tbsp paste or Amchur – 1 tsp
To grind
Roasted white sesame seeds – 1/2 cup
Fried Gram - 2 tbsp
For Tempering
Ghee/Oil - 2 tsp
Cumin seeds – ½ tsp
Curry leaves few
Dry fry the karamani for few minutes and soak for 5-6 hours. Pressure
cook till they are soft (2 whistles will do as they are already soaked). Peel and chop chow chow into small cubes. Pluck the methi leaves if you are using the fresh ones, otherwise soak the dried methi leaves in warm water for 10 mins and use. Grind the sesame and fried gram into a coarse powder. In a kadai, temper as given. Add the chow chow along with tamarind/amchur, turmeric powder, and salt and saute for a minute. Add a cup of water, cover and cook till they are soft. Add the cooked karamani at this stage. Now sprinkle the methi leaves on top and cook for 2-3 minutes with a lid. Add the ground powder, garam masala, and chilli powder and enough water for the gravy. Adjust the salt and chilli to your taste.