Jeorgetown, Launceston, Tasmania

launceston_tasmania

Sunset at Jeorgetown, Tasmania, Australia

sunset

Wild Flower at Jeorgetown, Launceston, Tasmania, Australia

wild_flower

Coriender Flower

coriender_flower

Spring Onions

spring_onion

SPRING ONIONS

_

Apples

fresh_apples

Red Kidney Beans and Potatoes Curry

kidney_beans_and_potato_curry

MEALS | August 5, 2016 | By

 

This dish is undoubtedly one of the best dishes for week day evenings. It is an easy dish to prepare and a favourite with my family. On cold winter days like we’re having in Australia right now, it feels good to have this hot flavoursome curry along with rice and maybe even avocado salad. This curry can be eaten with rice or any kind of bread. I usually eat it with rice.

 

kidney_beans_and_potato_curry

Red Kidney Beans and Potatoes Curry
Serves 3
A super simple flavoursome curry which can be a family pleaser on one of the weekdays meals, cooked with red beans, potato cubes and spices.
Write a review
Print
Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 2 medium size potatoes – cut into cubes
  2. 1 can of red kidney beans
  3. 2 medium size tomatoes – cut in small pieces
  4. 1 medium size red or white onion – chopped
  5. 1 bay leave
  6. ½ teaspoon of whole cumin seeds
  7. 1 clove of garlic, chopped
  8. 1 teaspoon of chopped ginger
  9. 1 teaspoon of coriander powder
  10. ½ teaspoon of turmeric powder
  11. 1 teaspoon of cumin powder
  12. ½ teaspoon of red chilli powder
  13. ½ teaspoon of garam masala (optional)
  14. 1 serving spoon of vegetable oil
  15. Salt – add according to your taste
  16. 1 serving spoon of roughly chopped fresh coriander leaves
Instructions
  1. Heat the oil in a frying pan or pot. Add bay leaves, cumin seeds and fry the mixture until the cumin seeds become slightly brown. Then add the chopped onion and keep frying the mixture until the edges of the onions become brown and tender.
  2. Add chopped ginger, garlic, chopped tomatoes and all the dry spices. Mix well and cook for 5 minutes or until the tomatoes become soft and tender.
  3. Add the potato cubes along with two cups of water into the mixture.
  4. Add the kidney beans before the potatoes are fully cooked and mix well. Then add salt and cook the mixture until the potatoes become soft. If the curry looks too dry, add a little water and mix well. Then cook for another 2 minutes. Sprinkle garam masala about thirty seconds before turning off the heat and mix well. (Garam masala is an Indian ground spice mix).
  5. Turn off the heat and add coriander leaves. Serve hot with rice or bread. In order to enhance the flavour, it is also a good idea to squeeze a few drops of fresh lemon juice on the curry just before eating.
Blue Bell Recipes http://www.bluebellrecipes.com/

STIR FRIED OKRA AND POTATO

stir_fried_okra_and_potato

MEALS | April 16, 2016 | By

Okra, also known as lady finger, is one of the most commonly used vegetables in north Indian dishes during summer. The beginning of summer is okra season in India; so during that time there is plenty of cheap okra available in the markets. I prefer cooking and serving vegetables that are in season. My father never likes to eat anything that is not in season. He always told us ‘’the real taste of any vegetable or fruit comes from when you eat them when they are in season’’.

stir_fried_okra_ and_potato

 Okra is cooked in many different ways in India. It can be made in the form of stir fry, curry, masala stuffed okra and crispy deep fry. Stir fried okra is the most common okra dish in north India. Adding potato to stir fried okra is optional. It still tastes good without potato. Please note that stir fried okra with potato goes well with any kind of bread or rice. One favourite type of bread that Indians eat with this dish is phulka. 

stir_fried_okra_and_potato

The very first step is to wash the okras and dry them before chopping them. You can dry the okras either with a kitchen towel or by leaving them under a ceiling fan. If the okras are not dry, your dish will become sticky. Right before chopping the okras, the rough parts at either end of every piece of okra must be chopped off and thrown away. 

Stir Fried Okra And Potato
Serves 4
Write a review
Print
Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 400gm of okra (chopped into small pieces)
  2. 1 large potato, peeled and cut into small pieces
  3. 1 large onion, chopped or sliced
  4. 1 ½ tablespoons of mustard oil or any vegetable oil
  5. 1 bay leaf
  6. ½ teaspoons of cumin seeds
  7. 2 green chillies, chopped
  8. 1 teaspoon of crushed coriander seeds or coriander powder
  9. 1 teaspoon of cumin powder
  10. 1 teaspoon of red chilly powder
  11. ½ teaspoons of turmeric powder
  12. 1 tablespoon of lemon juice (optional)
  13. ½ teaspoon of salt (adjust according to personal preference if necessary)
  14. 1 serving spoon of coriander leaves
Instructions
  1. Heat the oil in a pan and add bay leaf and cumin seeds. Fry until the cumin seeds become slightly brown. Add the chopped onions and fry them on a medium flame until the edges become light golden brown.
  2. Add green chillies, okra and potato, along with all the spices. Mix well.
  3. When the potatoes are half cooked, add salt and lemon juice. Don’t forget to stir the mixture often, otherwise the dish will burn from the bottom. Cook until the potatoes become soft and the okra turns into a dark olive colour. Add chopped coriander leaves and mix well. Heat for another minute.
  4. Serve hot along with any kind of bread, phulka or rice.
Blue Bell Recipes http://www.bluebellrecipes.com/

STIR FRIED PEA AND MINT LEAVES ( KANGHOU / KANGOU )

stir_fried_drypea_and_mintleaves

Herbs are the most important ingredients in Manipuri cooking. Before cooking any Manipuri meal, picking the right herbs from the garden is essential. Most Manipuri families grow the herbs they use for cooking in their garden, or in pots if they live in small plots. Mint is one of the most commonly used herbs in Manipur, particularly in vegetarian and non vegetarian stir fried dishes. These include small chickpea and mint leaves kanghou, aubergine potato and mint leaves kanghou, overnight soaked dry pea and mint leaves kanghou and baby potatoes and mint kanghou. Kanghous are a side dish with Manipuri main meals, but some kanghous are also served as afternoon tea snacks. Dry pea and mint leaves is one of the kanghous that can be a side dish or an afternoon tea snack.

mint_leaves

The main ingredients in this dish are overnight soaked dry peas and mint leaves. Usually I soak the peas before I go to bed or for at least 6 hours before cooking.

kanghou

Stir Fried Pea And Mint Leaves (Kanghou / Kangou )
Serves 6
Write a review
Print
Prep Time
15 min
Cook Time
35 min
Prep Time
15 min
Cook Time
35 min
Ingredients
  1. 2 cups of overnight soaked dry peas
  2. 3 cups of mint leaves
  3. 1 tablespoon of mustard oil or any vegetable oil
  4. 1 bay leaf
  5. 1 tablespoon of dry or fresh allium hookeri (maroi napakpi). This is optional because this herb is a local Manipuri herb and difficult to get anywhere outside Manipur. Adding this herb is an advantage, because it will bring out the unique flavour of a real Manipuri stir fried dish.
  6. 1 red onion, sliced
  7. 1 teaspoon of cumin seeds
  8. 4 -5 green chillies, cut in half
  9. 1 teaspoon of coriander powder or crushed cumin seeds
  10. ½ cumin powder
  11. 1 teaspoon of red chilli flakes
  12. ½ teaspoon of turmeric powder
  13. ½ teaspoon of salt (adjust according to your taste)
  14. ½ cup of chopped coriander leaves
Instructions
  1. Heat the oil in a frying pan, add the bay leaf and cumin seeds and fry until the cumin seeds become slightly brown.
  2. Add sliced onions and allium hookeri. Fry on a medium flame until the onions become brown at the edges.
  3. Add dry peas, green chillies and spices and salt. Mix well. Fry until the peas become soft. Sprinkle a little water on the mixture while frying and stir frequently. This will prevent the dish from becoming dry or burning on the bottom.
  4. Add mint leaves and mix well. Fry for another 2 minutes.
  5. Turn off the flame and add coriander leaves. Mix well.
  6. Serve hot as a side dish or a snack.
Blue Bell Recipes http://www.bluebellrecipes.com/

Tawa Palao

tawa_palao

 

Tawa palao is one of the most famous street foods in India. Tawa is a flat iron frying pan. This rice dish is called tawa palao because it is cooked on tawa. If a tawa is not available, a wok can be used instead. The best tawa palao is served in the streets of Mumbai. When I was studying in Panchgani, Maharastra, we visited Mumbai during holidays and weekends. One of our favourite pastimes during those visits was eating tawa palao. This dish is particularly tasty because of it’s spicy and somewhat tangy flavour.

 

tawa_palao

 

Most of my tawa palao dishes are made from left over rice. Rice is a staple food here in India, so left over rice is easy to come by. Many people don’t like eating left over rice. But everyone seems to want to eat it if it is used to make fried rice or vegetarian tawa palao. There are many different ways of cooking Indian palao, depending on ingredients and different utensils that are used. Some of the most common palaos are pot palao, pressure cooked palao and tawa palao. Tawa palao has always been the most commonly cooked palao in my family.

 tawa_palao

 

When making tawa palao, different vegetables have to be used depending on which vegetables are in season. These vegetables include cauliflower, green peas, carrots, mushrooms, and green beans. I often add soya chunks to my palaos because soya chunks are rich in protein.

This dish goes well with cucumber and fresh yogurt raita (salad).

Tawa Palao
Serves 3
A spicy rice dish!!!
Write a review
Print
Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 3 cups of cooked rice (Remember you can also use left over rice)
  2. 1 cup soya mini chunks (soaked in hot water for 10 minutes then rinsed in cold water and squeezed dry)
  3. ½ cup fresh green peas (you also can use frozen green peas if fresh green peas are not available)
  4. 2 medium size tomatoes, chopped
  5. 1 tablespoon of any vegetable oil
  6. 1 ½ tablespoons of butter
  7. 1 green chilli, chopped
  8. 1 tablespoon of ginger and garlic paste (or finely chopped ginger and garlic if the paste is not available)
  9. 1 large red onion, sliced
  10. 1 teaspoon of cumin seeds
  11. 1 teaspoon of cumin powder
  12. 1 teaspoon of coriander powder
  13. 1 teaspoon of red chilli powder (Reduce the amount of red chilli powder, or even omit it altogether, if you don’t like strong spicy flavour)
  14. 1 ½ teaspoons of PAV BHAJI MASALA (a spice mixture made from cinnamon, coriander seeds, cumin seeds, fenugreek seeds, black cardamoms, dry red chillies, fennel seeds, cloves, and mango powder) It is commonly available in Indian grocery shops.
  15. 1 teaspoon of Salt
  16. 1 serving spoon of chopped coriander leaves
Instructions
  1. Heat the oil and butter on a tawa. Add cumin seeds and fry on a medium flame for a few seconds until the cumin seeds become slightly brown. Be very careful, because cumin seeds can burn quickly.
  2. Add sliced onions and fry until the onions become soft and light golden brown.
  3. Add ginger and garlic paste and mix well on a low flame.
  4. Add tomatoes, green chilli, spices and salt. Cook until the tomatoes are nice and soft. Then mash the mixture on a medium flame.
  5. Add green peas and mini soya chunks and mix well. Sprinkle a little water if the mixture becomes too dry. Cook the mixture for 7-8 minutes until the taste is evenly spread among all of the ingredients. Add rice into the mixture and mix well. Cook for another 2-3 minutes. Turn off the flame and add coriander leaves.
  6. Serve hot with lemon wedges along with yoghurt and cucumber raita (SALAD)
Notes
  1. For preparing raita, you will need 1 cup of fresh yogurt, ½ cup cucumbers that are cut in small cubes, 4-5 chopped mint leaves, 1 tablespoon of chopped coriander leaves, 2/3 pinches of salt, 1 green chilli (remove the seeds and chop), 2-3 pinches of roasted cumin powder. Mix all the ingredients together.
Blue Bell Recipes http://www.bluebellrecipes.com/