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I am Meera. After my earlier
contribution of 'Manpasand Gobi',I received couple of mails asking for
some curries which can be made quickly and easily.So here are some
curries which I like to label as Object Oriented series of
Curries.
Email: meeraiyer@yahoo.com
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Object Oriented Curries
Who said Object Oriented concepts work only in Information Technology ? Works very well in cooking too. Try it yourselves with these quick curries recipes.
For (2 people approx)
Ingredients
Ingredients for Common Masala:
1 Medium Yellow or red Onion
1 Medium Tomato
3-4 thin julian slices of fresh ginger or garlic cloves depending on your preference
1 tsp veg oil
1 tsp jeera
1 tsp turmeric powder
1 tsp red chilli powder or to taste
1 tsp coriander powder or to taste
1/4 tsp salt or to taste
Ingredients for Variable Vegetable
Cabbage or French beans or Okra(bhindi) or zuchini or cucumber or tindli or long gourd.
Method of preparation
- Wash the vegetables much ahead of preparation so that they are dried of all water by the time you cook them.This process helps the vegetable cook well , fast and remain firm and not get soggy and loose natural color.
- Cut the vegetables in the size of your preference. But make sure that the onions and tomatoes are also cut of the same size of the vegetables.
- Heat 1 spoon oil in a Non stick pan
- Splutter jeera. Let the oil be hot
- Put the ginger and onion and saute it for sometime till onions turn translucent and carmelise a bit.
- Put the tomato now and saute it . The tomato should quickly shrink. This is why the pan needs to hot as we dont want to cook the tomatoes but just evaporate a bit of its water and condense its juices.
- Put in the cut vegetables, add turmeric, red chilli powder and give a stir. Close with a lid , turn the stove at low heat and let it cook .The heat of the pan and the closed lid will make the vegetables sweat and since now the stove is turned low , the vegetables will cook in their own moisture.
- When half way done, add required salt ,stir and let it cook till completely tender or texture of your choice. The reason I prefer adding salt after half cooking in curries is because salt if added in the beginning brings out more water from the vegetables and curries become soggy.
- When done, put the coriander powder, give it one stir, and remove from stove. Serve with roti or rice and have a wholesome meal.
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