Kale stir-fry with cabbage and carrot

Today  I am going to make stir fry with nutritious kale combined with sweet carrot and cabbage. It is a pleasant stir fry. 

Kale stir-fry with cabbage and carrot 

                                        Recipe summary
                                                  For
                           Kale stir-fry with cabbage and carrot

Preparation time: 30 minutes
Cooking time: 25 minutes

Serves: 6

1. Wash and cut 500 grams kale, cut into fine pieces

Main ingredients

250 grams cabbage, cut into fine pieces
250 grams carrots, cut into fine pieces
I used a food processor with S blade to dice the above vegetables.

2. In a large pan heat 2 table spoon of oil. When the oil is hot, reduce the heat to low and add 1 dry red chili broken into small pieces and fry for 30 seconds minute.

3. Add 150 grams onion, coarsely chopped and fry for 5 minutes.

4. Add 4 cloves garlic, sliced and 20 grams ginger, finely chopped and fry for 1 minute.

Other ingredients

5. Add 1 red chili and 1 green chili, cut into small pieces and 5 curry leaves cut into fine pieces and fry for 2 minutes.

6. Add ½ tsp cumin seeds and ½ tsp fennel seeds and fry for a minute. 

7.Add cabbage  and stir fry for 2 minutes. 

8. Add 75 grams scallion and stir fry for 1 minute. 

Kale stir-fry with
cabbage and carrot

9. Add carrots and stir for 3 minutes.

10. Add 100 grams grated coconut and mix well.  

11. Add kale and saute for 2 minutes. Add salt and mix well.

That is it. The stir-fry is ready. You can consume it on its own or serve it with rice or bread.
If you fry cooked rice with this stir-fry you will get a good fried rice. You can add some diced coconut along with kale to make this stir-fry even more tastier.

Kale stir-fry with cabbage and carrot is ready.

                     Recipe follows in detail with pictures.


Preparation time: 30 minutes
Cooking time: 25 minutes
Serves: 6

Ingredients
Main
500 grams kale, cut into fine pieces
250 grams cabbage, cut into fine pieces
250 grams carrots, cut into fine pieces
I used a food processor with S blade to dice the above vegetables.

Main ingredients

Spices
½ tsp cumin seeds
½ tsp fennel seeds
1 dry red chili broken into small pieces

Others
150 grams onion, coarsely chopped
75 grams scallion cut into small pieces
4 cloves garlic, sliced
20 grams ginger, finely chopped
1 red chili, cut into small pieces
1 green chili, cut into small pieces
5 curry leaves, chopped
100 grams grated coconut 
1 tsp salt
1 tbsp. vegetable oil

Other ingredients

Scallion

Preparation
Wash kale ,carrot and cabbage  and cut into fine pieces. Cut scallion ,onion, garlic, ginger and curry leaves

Method

In a large pan heat 2 table spoon of oil. When the oil is hot, reduce the heat to low and add dry chilies and fry for 30 seconds.

Frying dry chili

Add onion and fry for 5 minutes.

Frying omion

 Add  garlic, ginger and fry for 1 minute.

Adding garlic and ginger

Add red and green chili, curry leaves and fry for 2 minutes.

Adding red an green chili

 Add cumin and fennel seeds and fry for a minute. 

Adding cumin and fennel

Add cabbage  and stir fry for 2 minutes. 

Adding cabbage

Add scallion and fry for 1 minute.

Adding scallion

Add carrots and stir for 3 minutes. 

Adding carrot

Add grated coconut and mix well.  

Add caption

Add kale and saute for 2 minutes.

Adding kale

 Add salt and mix well.

Mixed vegetables

That is it. The stir-fry is ready. 

Stir fry is ready

You can consume it on its own or serve it with rice or bread.
If you fry cooked rice with this stir-fry you will get a good fried rice. You can add some diced coconut along with kale to make this stir-fry even more tastier.

Kale stir-fry with cabbage and carrot

Moringa leaves and corn soup

                                         Moringa leaves and corn soup

This soup combines the sweet flavor of corn and delicate flavor of moringa leaves, giving it a delicious taste. It is easy to prepare.

                                                             Recipe summary
                                                   for
                                 Moringa leaves and corn soup

Preparation time: 30 minutes
Cooking time:40 minutes

Serves: 4 -6

Preparation
1. Wash the moringa leaves and shake to dry. Strip 100 leaves from the stem and set it aside.
Strip moringa leaves from the stem. Wash and dry. Do not let any part of the stems slip into the leaves. In the olden days, people believed that the stems would cause loose motion. We do not know whether this is true or not but let us be on the cautious side.

2. Remove 260  grams corn kernels from the cob.
                 
Method
1. Heat 1 tablespoon butter and 1 table spoon of vegetable oil in a medium stockpot. Oil is added to prevent the butter from burning.

Ingredients moringa leaves,
corn kernel,onion and garlic

2.  Add 1 onion chopped and sauté till transparent

3. Add 1 liter vegetable stock corn kernel and simmer for 30 minutes or till corn kernel becomes soft.

4. Add 1 cup moringa leaves  and cook for 3 minutes



5. Switch off the fire and let the soup cool for about 10 minutes.

   Moringa leaves and corn soup

6. Puree the mixture in a food processor or a blender until smooth and fine.

7. Season with salt and  pepper to your taste. Taste before adding salt as your broth may contain salt which may be adequate.

8. Transfer the mixture to a pot, add 4 tablespoon cream and heat gently until warm enough to be served.
Serve with bread.

Moringa leaves and corn soup is ready.

                     Recipe follows in detail with pictures.


Preparation time: 30 minutes
Cooking time:40 minutes
Serves: 4 -6

Ingredients

Ingredients moringa leaves,corn kernel,onion and garlic

1 cups Moringa leaves

Stripped moringa leaves

260 gram corn kernel

Corn ear

Corn kernel

1 liter vegetable stock

Vegetable broth

4 tablespoon cream
1 onion chopped
1 tablespoon butter
1 teaspoon of vegetable oil
salt to taste
black pepper to taste

Method

1. Heat the butter and oil in a medium stockpot. Oil is added to prevent the butter from burning.
2. Add onion and sauté till transparent
3. Add vegetable stock corn kernel and simmer for 30 minutes or till corn kernel becomes soft.
4. Add moringa leaves  and cook for 3 minutes
5. Switch off the fire and let the soup cool for about 10 minutes.
6. Puree the mixture in a food processor or a blender until smooth and fine.

Moringa leaves soup before pureeing

7. Season with salt and  pepper. Taste before adding salt as your broth may contain salt which may be adequate.

8. Transfer the mixture to a pot, add cream and heat gently until warm enough to be served.
Serve with bread.

Soup in a bowl

Mild moringa drumstick curry with prawns

Mild  moringa drumstick curry with prawns

Moringa drumstick is a very tasty and nutritious vegetable. Today I am cooking it with prawns which enhances the flavor of drumstick. Vegetarians can omit the prawns and it will still be a tasty dish. Today I am making a dry curry without any gravy.

                                       Recipe summary
                                                 For
                      Mild  moringa drumstick curry with prawns

Preparation time: 30 minutes
Cooking time: 30 minutes

Serves: 4

Preparation
1. Shell and devein the prawns.
2. Cut and peel off the fibers from the skin of the drumstick. Please see this recipe for detail.

Method

1. Heat up the same frying pan with about 2 tablespoons of oil. I used a wok. Reduce the heat to medium and add the two dry chilies and fry for 2 seconds, stirring frequently. . If you are sensitive to frying dry chili add it later when you are sweating the onion. 

Prawns, moringa drumsticks,
 garlic,green chili, 
curry leaves and onions

2. Add cumin seeds, fennel seeds and fenugreek seeds and saute  for 2 seconds. 

3. Add onion, garlic, green chili and curry leaves and saute it for about 5 minutes  or until the onion is translucent.

4. Add prawns and saute for 3 minutes until they are lightly brown. 


5. Add the drumsticks, curry powder, coriander powder turmeric powder. 

Mild moringa
drumstick curry
with prawns

6.Add tamarind juice and 2 cups of  water. On high heat bring to the boil and reduce the heat to low and let it simmer for 10 minutes, covered. We need to simmer at least 10 minutes.



7. Add coconut milk, pepper, salt and simmer for 3 minutes. Taste for seasoning and adjust.

Mild moringa drumstick curry with prawns is ready.

                                                                                  
     Recipe follows in detail with pictures.

                     

Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients
Main
500 grams Moringa, cut into 2 inch pieces
200 grams prawn, shelled and deveined

Others
150 grams onion, coarsely chopped
1 green chili chopped
4 garlic cloves, sliced
10 curry leaves, chopped
2 cups of  water

Spices
 1  2 inch cinnamon piece
2 dry chili, whole
½ tsp cumin seeds
½ tsp fennel seeds
½ tsp fenugreek seeds
½ tsp black pepper powder
½ tsp turmeric powder
1 tsp coriander powder
1 tsp curry powder
½ tsp garam masala

Coconut milk
30 grams Tamarind (optional)
2 tbsp vegetable oil of your choice

Prawns, moringa drumsticks, garlic,green chili, curry leaves and onions

Preparation
1. Shell and devein the prawns. Please see this recipe for details.
2. Cut and peel off the fibers from the skin of the drumstick. Please see this recipe for detail.

Method
Heat up the same frying pan with about 2 tablespoons of oil. I used a wok. Reduce the heat to medium and add  cinnamon and the two dry chilies and fry for 2 seconds, stirring frequently. . If you are sensitive to frying dry chili add it later when you are sweating the onion. 

Frying cinnamon and dry chili.

Add cumin seeds, fennel seeds and fenugreek seeds and saute  for 2 seconds. 

Adding fennel,cumin and fenugreek seeds

Add prawns and saute for 3 minutes until they are lightly brown.

Adding prawns

Add onion, garlic, green chili and curry leaves and saute it for about 5 minutes  or until the onion is translucent.

Adding onion, garlic, ginger, green chili and curry leaves

Add the drumsticks .

Adding drumsticks

 Add curry powder, coriander powder and turmeric powder.

Add curry powder, coriander powder and turmeric powder.

Add 2 cups water and tamarind juice.

Adding water and tamarind juice

 On high heat bring to the boil and reduce the heat to low and let it simmer for 10 minutes, covered. We need to simmer at least 10 minutes.

Add coconut milk, pepper, salt and simmer for 3 minutes. 

Adding coconut

Taste for seasoning and adjust.

Final stage

Note:
If you add tamarind juice the curry will keep well up to 3 days in the fridge. For any time longer than that you will need to freeze it.

Mild moringa drumstick curry
with prawns

Mild long bean curry

Mild long bean curry

Mild long bean curry is nourishing and suitable for children and convalescing adults. The garlic, ginger and pepper we adding will make the curry more digestible. The high protein content in the beans may develop gas in the stomach for some people. These spices will help in reducing this effect.

The cooking is very simple. We just boil everything together.

                                      Recipe summary
                                                For
                                   Mild long bean curry

Preparation time: 30 minutes
Cooking time: 1 hour

Serves: 4

1. In a medium sized sauce pan or wok add the 250 grams bean pieces,  1/4 teaspoon cumin seeds,   1/4 teaspoon fennel seeds,   1/4  teaspoon fenugreek seeds, 1 onion sliced coarsely, 1 green chilli cut into small pieces, paste made from ½ teaspoon grated ginger and 2 cloves garlic sliced thin, 1 sprig curry leaves chopped and two cups of water.

Pepper, fenugreek  cumin,  fennel, long beans,
 mustard seeds, onion, curry leaves,, red chili, 
green chili, tamarind, ginger and garlic paste.

2.Simmer covered for 30 minutes, stirring occasionally, in medium heat or until the beans turn into a dull green colour and the beans are very soft. .

Most of the water would have evaporated by now but the curry will still retain some moisture. If it is too dry add little water.

Mild long bean curry

3. Add 5 grams tamarind juice  (1/2 tsp) tamarind juice, 
1 teaspoon salt, 
 1/4  teaspoon pepper powder 
and   1/4  teaspoon garam masala powder and cook for 10 minutes, covered.

4. Add ½ cup coconut milk and cook for about 2 minutes. Remove the cover and cook for another one minute.
Taste for seasoning. You can leave tamarind juice.

Mild long bean Curry is ready.
                   

                      Recipe follows in detail with pictures.

Preparation time: 30 minutes
Cooking time: 1 hour
Serves: 4

Ingredients
Main
250 grams long beans
Others
1 onion sliced coarsely
2 cloves garlic sliced thin
½ teaspoon grated ginger
1 green chilli cut into small pieces
1 sprig curry leaves chopped
5 grams tamarind juice  (1/2 tsp)
½ cup coconut milk
1 teaspoon salt
2 cups water
Spices
¼ teaspoon cumin seeds
¼ teaspoon fenugreek seeds
¼ teaspoon pepper powder
¼ teaspoon fennel seeds
¼ teaspoon turmeric powder
¼ teaspoon garam masala powder

Pepper, fenugreek seeds, cumin seeds, fennel seeds, broken beans, mustard seeds, onion, curry leaves, red chili, green chili, tamarind, ginger and garlic paste in the center

Preparation

Tender beans will break easily when you pull them with your fingers. If they are not tender there will be a strong fibber at each side of the bean. You will have to pry the end of the bean with a knife or use your index finger and thumb together and pull out the fibre as shown in the picture.

You will have to remove the fiber jutting out by pulling it

Now slice the beans into 1 ½ inch long pieces. If the beans are tender there will be no fibre at the sides and you can just break the beans with your fingers into 1½ inch pieces. If the beans are tender some people just cut one inch pieces using a knife.

Method

In a medium sized sauce pan or wok add the bean pieces,  cumin seeds, fennel seeds, fenugreek seeds, onion, green chili, ginger garlic paste, turmeric powder, curry leaves and two cups of water.
Simmer covered for 30 minutes, stirring occasionally, in medium heat or until the beans turn into a dull green colour and the beans are very soft. You can add some hot water if the beans are not cooked enough.

All ingredients added and ready for boiling

Most of the water would have evaporated by now but the curry will still retain some moisture. If it is too dry add little water.

Half way cooked

Add tamarind juice, salt, pepper powder and garam masala powder and cook for 10 minutes, covered.
Add coconut cream and cook for about 2 minutes. Remove the cover and cook for another one minute.
Taste for seasoning. You can leave tamarind juice
Curry is ready

This curry can be served with rice or bread.