Carrots and Peas Fry (Thoran/Poriyal)

I had some of the baby carrots which my daughter would not eat. so made it into a thoran which all relished.

Carrots-  1 cup  chopped
Peas- 1/2 cup

oil- 1tbsp
onions- 1 chopped finely
green chilli- 1 chopped finely
garlic- 1 clove chopped finely
ginger-1/2 " chopped finely
coriander pwd- 1/2 tsp
jeera pwd- 1 tsp
red chilli pwd- 1/4 tsp
jeera seeds- 1/4 tsp
tomato- 1 chopped


Method:


Heat oil in a large pan, add mustard seeds .
When they pop add onions,saute until pink.
Add ginger, garlic and green chillies.Saute for 2-3 min.
Add all the powders.Sprinkle some water if it sticks.
Saute for 1-2 minutes.
Add tomato and cook for another 2- 3 minutes.
Then add carrots and peas.Sprinkle some salt.
Cover and cook until done.

Capsicum Cauliflower Curry

It has been a long time since I have done some justice to my blog.I have been tired of shifting and settling.

Its o.k with me...!

So lets get back to our blog.Here I go...

cauliflower- 1lb cut into small florets

capsicum- 1 cut into 1" pieces

coconut milk- 1 cup

turmeric pwd- 1/2 tsp

cumin pwd- 1 tbsp

coriander pwd- 1tbsp

tomatoes- 4 pureed

red chilli pwd- 1 tbsp

water 1 cup

asafoetida- 1/2 tsp

oil- 3 tbsp

ginger- 1/2 tsp grated.

Method:

Heat oil in a pan.sprinkle asafoetida and allow to sizzle for 20 secs.

Now add tomatoes, salt, cumin pwd, coriander pwd, red chilli pwd and turmeric pwd.

Saute for 6-7minutes or until oil glistens on top.

Add water, bring it to boil. reduce heat add ginger, cauliflower and capsicum .

Cover and cook for 5-6 minutes.

Add coconut milk and cook for 2-3 minutes.

Garnish with coriander leaves and serve hot with rice.

Note:

You can reduce the water and make it thick , so that this could be served a side dish for rotis and chapattis.