Cauliflower Masala -"JESS STYLE" -RECIPE#172

Step 1:-  Cut a medium sized  cauliflower into small pieces ( as in the picture)  and keep aside .

Step 2:- Make a paste with whole purpose flour  ( 1/3 cup )  and water   ( 1/2 cup  ) and keep aside

Step 3:- Heat a pan , add 1 table spoon of vegetable oil ( canola) , and splutter 1 teaspoon of mustard seeds  , 1 1/2  teaspoon of fennel seeds  , 1 teaspoon of cumin seeds and  2 dried  red chillies .

Step 4:- Now add  finely chopped  onion ( 1 1/2 ) ,  garlic cloves( 4 ) ,  ginger ( 3")  and few curry leaves  , Saute for 4-5 minutes on medium flame ,  

 and add green chillies ( 3 splitted )  ,  and saute until the onion becomes'' transparent ''.

Step 5:-Bring down the heat  and add 1 teaspoon of turmeric powder, 1 teaspoon of Kashmiri chili powder, 1 1/2  teaspoon of coriander powder  and a pinch of asafetida .

Step 6:- Add water ( 2 1/2 cup ) and finely chopped cilantro (   1/2 a cup  ), 

combine  well and cook for 4-5 minutes on medium flame .

Step 7:- Add the step 1 chopped cauliflower florets ,

combine well  and add  1/2 a teaspoon of garam masala  .And cook for 20 minutes on low -medium flame.

 Step 8:- Add the step 2 ''paste '' ,

  1/2  cup of finely chopped cilantro , combine , cook for another 10 minutes on low flame until the curry becomes thick .

Step 9:-  "JESS STYLE "Cauliflower Masala is ready  -....Enjoy with steamed rice /chapattis/tortillas /fulkas ........JA-Mathew- :)  

Pumpkin (mathanga) Curry - Indian Style RECIPE#171

Recipe Courtesy :- My Mommy . Special thanks to  Julin Johnson for  the Pumpkin ( Mathanga ) .

Step 1:- Chop 250 grams /.55 lb / .25 kg  of pumpkin into small pieces as in the picture below and   keep aside .

Step 2:- Heat a pan , add 1 table spoon of vegetable oil ( canola) , and add 1/2 of an onion ( chopped) , 2-4 garlic cloves ( chopped ) and 3-4 green chillies ( splitted ) .

Saute for 4-5 minutes on medium flame ,  until the onion gets  a light brown color.

Step 3:- Now add the chopped  pumpkin (mathanga)   (step 1 ), and saute for a minute .

Step 4:-  Add 1 teaspoon of turmeric powder, 1/2  a teaspoon of Kashmiri chili powder, 1 teaspoon of cumin powder,  1/2  a  teaspoon of coriander powder ,

 salt and 2 cups of water .Combine well and cook for 10 -15 minutes on medium flame until the pumpkin is well done . 

Step 5:-   And now  mash ''the cooked pumpkin '' well with a spatula .

Step 6:-   Add  1/4 cup of  coconut  milk powder  OR  1/2 cup of  finely grated coconut . Combine well and cook for another 1-3 minutes on low flame.

Step 7 :- In another  pan  ,   heat   table spoon of oil ( canola)  . Splutter 1 1/2 teaspoon of mustard seeds ,    2-3 dried red chilliies  .

Step 8 :- Pour  the ''step  7 ''  over   ''Step 6 curry ''.Combine well .

Step 9 :-Add 1/2 cup of finely chopped cilantro  . 

Step 10 :- ''Cook'' for another 2-3 minutes on low flame .

Step 11:- Pumpkin (mathanga)  Curry - Indian Style -  style  is  ready.......  Enjoy .......:) ...... JA -Mathew- 

Thoran with Tindora and asparagus ( Indian Style ) RECIPE#170

Step 1:- Finely chop 25-30 tindoras  , and a bunch of asparagus  and   keep aside .

Step 2:- Heat a pan , add 1 table spoon of vegetable oil ( canola) , and splutter 2 teaspoon of mustard seeds  ,

1/2 of an onion ( yellow) , 4-5 chopped garlic cloves 2-3 spitted green chillies , Saute for 4-5 minutes on medium flame ,  

Now add the tindora and asparagus (step 1 ),

1 teaspoon of turmeric powder, 1/2 teaspoon of Kashmiri chili powder, 1 teaspoon of cumin powder, 10-12 curry leaves .

Combine well , and add 1/2 cup of water , salt ,and cook for 12-14 minutes on medium flame .

Now add 1 cup of grated coconut , 

and combine well and cook for another 5 minutes  on low -medium flame , until the  water  has completely evaporated . 

Step 3:-  Thoran with Tindora and asparagus    is ready ....Enjoy as a side dish for  steamed rice /chapattis/tortillas /fulkas ........JA-Mathew- :)  

Thoran with Mustard greens and spinach ( Indian Style ) RECIPE #169

Step 1:- Thoroughly wash a bunch of  mustard greens , 

  finely chop the leaves  and keep aside .

Step 2:- Thoroughly wash   16 oz   baby spinach or spinach  , and 

 finely chop the leaves  and keep aside .

Step 3:- Heat a pan , add 1 table spoon of vegetable oil ( canola) , and splutter 2 teaspoon of mustard seeds  ,

1/2 of an onion ( yellow) , 4-5 chopped garlic cloves 2-3 spitted green chillies , Saute for 4-5 minutes on medium flame , 

 Bring down the flame and add 1 teaspoon of turmeric powder, 1/2 teaspoon of Kashmiri chili powder, 1 teaspoon of cumin powder.

Saute for another 2 minutes on low flame 

Step 4:-  Now add the finely chopped leaves  ( step 1 &  step 2) ,

Combine well and add salt and  1/2 teaspoon of   NIRAPARA MEAT MASALA powder. And keep for  minimum 1/2 an hour.

Step 5:- Cook on medium flame for 10 minutes ,  and when it is half done   add  a cup of grated coconut  . And cook for another 8-9 minutes on low -medium flame , until the  water  has completely evaporated .

Step 10:-  Thoran with Mustard greens and spinach   is ready ....Enjoy as a side dish for  steamed rice /chapattis/tortillas /fulkas ........JA-Mathew- :)